You are here

Pickled Onions With Whole Spices

Western.Chefs's picture
  White pearl onions 4 Pound (Small Pieces)
  Pickling salt/Kosher salt 1⁄2 Cup (8 tbs)
  Mustard seeds 2 Tablespoon
  Bay leaves 4
  Dried red chili peppers/1 teaspoon crushed red pepper flakes 4 Small
  White vinegar 4 Cup (64 tbs)
  Sugar 1 Cup (16 tbs)

1. Half-fill a large saucepan with water and bring to a boil over high heat. Add the onions, return to a boil, and boil for 2 minutes, then rinse with cold water and peel, trimming off the ends as you go. In a large bowl, toss the onions and salt; cover with cold water. Cover loosely and let soak for 24 hours. Rinse several times and drain -well.
2. Sterilize 4 one-pint canning jars . Pack in the onions and divide the mustard seeds, bay leaves, and chili peppers among them.
3. In a large stainless steel or enameled saucepan, bring the vinegar and sugar to a full rolling boil over high heat. Immediately pour over the onions, covering them completely and leaving a 1-inch head space. Gently run a knife around the inside of each jar to release any bubbles; wipe the rims well and seal.
4. Process in a boiling water bath for 10 minutes. Let cool thoroughly, then check the seals. Store in a cool, dark, dry place for at least 2 weeks before opening; they will keep for up to 6 months.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
10 Minutes

Rate It

Your rating: None
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 33 Calories from Fat 1

% Daily Value*

Total Fat 0.15 g0.24%

Saturated Fat 0.01 g0.05%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 166.9 mg7%

Total Carbohydrates 8 g2.6%

Dietary Fiber 0.11 g0.44%

Sugars 4.5 g

Protein 0.49 g0.98%

Vitamin A 0.4% Vitamin C 1.3%

Calcium 1% Iron 0.47%

*Based on a 2000 Calorie diet

Pickled Onions With Whole Spices Recipe