Pickled Onions With Whole Spices
|White pearl onions||4 Pound (Small Pieces)|
|Pickling salt/Kosher salt||1⁄2 Cup (8 tbs)|
|Mustard seeds||2 Tablespoon|
|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.