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Mustard Pickled Onions

New.Wife's picture
Ingredients
  Small white onions 7 Pound, peeled and parboiled 2 minutes
  Pickling salt 1 Cup (16 tbs)
  Cider vinegar/White vinegar 2 Quart
  Sugar 1⁄2 Cup (8 tbs)
  Mustard seeds 4 Teaspoon, lightly crushed
  Bay leaves 8
Directions

Place onions in a large bowl, cover with cold water, add salt and stir to dissolve; cover and let stand at room temperature 24 hours.
Next day, wash and sterilize 8 (1-pint) jars and closures; stand on a baking sheet and keep hot in a 250° F. oven until needed.
Rinse onions under cold running water and drain well.
Bring vinegar, sugar, and spices to a boil in an enamel or stainless-steel saucepan, stirring occasionally.
Meanwhile, pack onions into jars; pour in boiling vinegar, filling jars to within 1/8" of tops and distributing mustard seeds and bay leaves evenly.
Wipe rims and seal.
Cool, check seals, label jars, and store in a cool, dark, dry place.
Let stand 1 week before using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Onion
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Servings: 
12

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