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Pickled Onions With Whole Spices

Western.Chefs's picture
Ingredients
  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)
Directions

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: 
Medium
Cuisine: 
American
Course: 
Side Dish
Storage: 
Preserving
Restriction: 
Vegetarian
Ingredient: 
Onion
Cook Time: 
10 Minutes
Servings: 
60

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