Pickled White Onions

Recipe Ingredients

3 lbs	1362g / 48oz	Tiny white onions
2 tablespoons	30ml	Coarse salt
		Water
3 cups	711ml	White vinegar
1/2 cup	99g / 3.5oz	Sugar
1/2 teaspoon	2.5ml	Whole cloves - tied in a bag
6		Dried red pepper pods
6		Bay leaves

Recipe Instructions

Soak onions with one tablespoon salt for 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. Process in BWB canner for 10 minutes. Let stand six weeks before using.

This recipe yields 6 pints.

Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt

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