Things You'll Need:
- 1 lb. small onions - the smaller the better
- 5 pints cider vinegar
- About 6 oz. brown (or raw sugar plus 1 tbs. dark molasses)
- 2 tsp.salt
- 1 tsp. fresh ground pepper
- 1 tsp.(optional) crushed hot red pepper
- 1/2 tbs. yellow powered mustard like Coleman's
- (optional) 1 tsp. cloves
- (optional) bay leaf
-
Step 1
Onions should be under an inch in size.Clean and peel onions and soak them overnight in a brine made of 1 - 2 tbs. salt to each pint of water. Sometimes I add a few bay leaves here just for extra flavor.
-
Step 2
Sterilize mason jars or other preserving jars in boiling water.
-
Step 3
Mix the cider, sugar, mustard, spices, salt and pepper thoroughly.
-
Step 4
If you want to add some kick, sprinkle a teaspoon of crushed hot red chili peppers into the empty jar before adding the onions. Pack the cleaned onions into the sterilized jars. This should cool the jars as well so it is safe to pour the pickling liquid over the onions until they are covered. Always leave a little gap before sealing the jars.
-
Step 5
Let the onions 'pickle' for about a month. I put mine in the refrigerator which slows the process slightly, but keeps them from going bad.
-
Step 6
The ingredients can be varied in quantity to get the flavoring you like best. Measurements are based on a pound of onions, but if you are going to be preserving them, you might just as well do quite a few pounds all at one go.
-
Step 7
Pickled onions make great appetizers and blend well with many dishes. I even like them in my salads. I hope you will like this recipe, too. There are many possibilities, so feel free to add your own creative flavorings.
Comments
Cherst1031 said
on 8/10/2008 Sounds good, will print this for when I get to the farmer's market on the weekend.
Susang6 said
on 8/10/2008 yummy!
LilacGirl said
on 8/10/2008 These sound so good! I love pickled onions.