Community » Canning

Subject: PICKLED ONIONS

4 QUARTS, WHITE PICKLING ONIONS, PEELED

1 CUP SALT

2 QUARTS WHITE VINEGAR

2 CUPS SUGAR

1/4 CUP MUSTARD SEEDS

2 TABLESPOONS PREPARED HORSERADISH

BAY LEAVES

PIMENTO SLICES

SPRINKlLE THE ONIONS WITH SALT

COVER WITH COLD WATER AND LET STAND 6-8 HOURS OVERNIGHT.

RINSE THOROUGHLY WITH COLD WATER, AND DRAIN WELL.

COMBINE THE VINEGAR, SUGAR, MUSTARD SEED, AND HORSERADISH IN A POT

SIMMER FOR 10 MINUTES

SPOON THE ONIONS INTO HOT, STERILIZED JARS, ADDING A FEW PEPPERCORNS, A BAY LEAF, AND SOME PIMENTO SLICES TO EACH JAR.

POUR THE BOILING HOT VINEGAR MIXTURE OVER THE ONIONS, LEAVING 1/4 INCH HEADSPACE.

SEAL OR CLOSE THE JARS AND PROCESS IN A BOILING WATER BATH FOR 10 MINUTES.

OUR WOMAN'S DAY BAZAAR TEAM QUADRUPLED THIS RECIPE AND IT MADE 24 PINT JARS, @ $2.50 EA.

After salt procedure and refrigeration over nite, we had 4 woman working in one large kitchen and it took us 2 hours total .

[edited December-31-2008]

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