Pickled white onions
6 Pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Tiny white onions |
| 2 | tablespoons | Coarse salt |
| Water | ||
| 3 | cups | White vinegar |
| ½ | cup | Sugar |
| ½ | teaspoon | Whole cloves, tied in a bag |
| 6 | Dried red pepper pods | |
| 6 | Small bay leaves | |
Directions
Soak onions and one tablespoon salt 2 hours in water to cover.
Remove onions, peel. Soak 48 hours in water to cover, adding the remaining salt. Drain and rinse.
Bring to a boil the vinegar, one cup water, sugar and cloves. Add onions and boil 3 to 5 minutes. Remove bag.
Ladle into hot sterilized jars, covering onions with boiling vinegar mixture. Add a pepper pod and bay leaf to each jar. Seal at once. Let stand six weeks before using.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963