Sweet onion pickles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Onions (1-1/2 to 2-1/2 inches in diameter) |
| ⅓ | cup | Salt |
| 3 | cups | Distilled white vinegar |
| 5 | cups | Sugar |
| 1½ | teaspoon | Tumeric |
| 1½ | teaspoon | Celery seed |
| 2 | tablespoons | Mustard seed |
| ½ | teaspoon | Ground cloves |
| ½ | teaspoon | Ground allspice |
Directions
Peel onions. Sprinkle salt over onions. Mix ice through them; ice water may be used, but keep adding ice to keep onions cold. Let stand 3 hours; drain. Combine sugar, vinegar, and spices; add onions to spices and heat until color changes (DO NOT BOIL). Ladle into sterilized jars and seal.
Source: Rock Springs Sweet Onion Festival Cook Book 1992
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