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Title: Pickled Onions #3
Categories: Relish Side Pickle
Yield: 3 Pints
| 3 | lb | White Pickling Onions |
| 1/2 | c | Pickling Salt |
| 1 1/2 | c | Sugar |
| 4 1/2 | c | White Vinegar; 5% acidity |
| 1 1/2 | tb | Mustard Seed |
| 1 | tb | Pickling Spice |
| 3 | sm | Red Peppers |
| 3 | Bay Leaves |
Scald onions in boiling water about 2 minutes, then quickly dip into cold water. Peel onions; sprinkle with salt. Cover with cold water; let stand at least 12 hours. Drain the onions from the accumulated liquid, rinse, then drain again. Combine sugar and vinegar in a saucepan; simmer 5 minutes.
Wash 3 pint jars. Prepare lids as manufacturer directs. Pack onions in the jars, leaving 1/2" head space. To each jar add 1/2 tb mustard seed, 1 ts pickling spice, 1 red pepper and one bay leaf. Pour the hot liquid over the onions to within 1/2" of the top, making sure the vinegar solution covers the onions. Wipe each jar rim with a clean, damp cloth. Attach lid. Process in a boiling water canner for 10 minutes.
Source: Medford Mail Tribune Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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