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Title: Pickled Tiny Onions
Categories: Canning Pickle Check
Yield: 6 Servings
| 4 | qt | Tiny white onions |
| 1 | c | Pure granulated salt |
| 2 | qt | White vinegar |
| 2 | c | Sugar |
| 3 | tb | Mustard seed |
| 3 | tb | Grated fresh horseradish OR prepared horseradish |
| 6 | sm | Red pepper pods |
| 3 | Bay leaves; broken in half |
The recipe makes six 1 pint jars. You will need a large saucepan in addition to the basic equipment for boiling water bath canning.
1. Wash onions well; drain. Put onions in the sink or a large pan and pour boiling water over to cover. Let them stand 2 minutes, then drain.
2. Pour cold water over onions to cover. Let them stand just until cool. Drain and peel them.
3. Put the onions in a saucepan or a large mixing bowl, sprinkle with salt, and pour cold water over them to cover. Set the onions aside and let them stand overnight.
4. Organize remaining ingredients, the equipment, and work space.
5. Drain the onions, then rinse them well with cold water. Set them aside in a colander while preparing the syrup.
6. In a large kettle, combine the vinegar, sugar, mustard seed, and horseradish, and heat to boiling. Boil 2 minutes.
7. Add onions and heat to boiling.
8. Spoon the onions into hot jars, packing them gently to within 1/4 inch of the tops.
9. Slip a red pepper pod and 1/2 bay leaf into each jar. Pour in the boiling hot syrup to within 1/4 inch of the tops of jars. Run a slim, non metal tool down along the insides of jars to release any air bubbles.
10. Wipe tops an threads of jars with a damp clean cloth.
11. Put on lids and screw bands as manufacturer directs.
12. Process in a boiling water bath for 10 minutes. Follow basic steps for boiling water bath canning, 10 through 18.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
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