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Title: Pickled Cocktail Onions
Categories: Spice Pickle
Yield: 4 Servings
| 4 | c | Pearl onions - approximately |
| 2 | lb | Cup |
| 3 | tb | Salt |
| 1/4 | c | Sugar - PLUS 2 tablespoons |
| 1 | tb | Whole mustard seeds |
| 3 | c | White vinegar - (5% acidity) |
| 4 | sm | Hot red peppers |
Cover onions with boiling water; let stand 2 minutes. Drain. Rinse in cold water and peel. Sprinkle salt over onions in a medium bowl. Add water to cover onions. Cover and let stand 10 to 24 hours. Drain onions, and rinse well. Combine sugar, mustard seeds, and vinegar in a heavy saucepan. Bring to boil; reduce heat and simmer, uncovered, 15 minutes. Pack onions and 1 red pepper into hot, sterilized half-pint jars. Cover with hot liquid, leaving 1/2-inch of headspace. Remove air bubbles; wip jar rims. Cover jars at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes.
Yield: 4 half-pints.
Source: Melissa's Pearl Onions
Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
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