| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Pickles, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Gallon Pickling Onions | |
| 1 | c | Pickling Salt |
| 1 | c | Sugar Or To Taste (2 C Max) |
| 5 | c | White Vinegar |
| 3 | tb | White Mustard Seeds |
| 2 | tb | Horseradish OR |
| 2 | tb | Peppercorns |
| Hot Red Peppers | ||
| Bay Leaves |
INSTRUCTIONS
Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: ~---- You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”