Monday, June 11, 2012

PICKLED ONIONS

This is another old Indiana canning recipe from the 1940s when I was a child.

1 gallon small white onions
1 cup salt
1 to 2 (depending on taste) sugar
3 tablespoons white mustard seed
3 tablespoons whole peppercorns
1 1/2 quarts white vinegar
3 tablespoons grated horseradish
Small red (hot) peppers and bay leaves

Cover onions with boiling water.  Let stand 2 minutes.  Dip in cold water, then remove outer skins.  Sprinkle with the salt.  Cover wiwth water and let stand overnight.  Rinse.  Drain.  Pack into ht sterilized jars.  Garnish with a pepper and a bay leaf per jar.  Simmer sugar, mustard seeds, peppercorns, and horseradish with the vinegar for 15 minutes then boil 3 minutes.  Pour over the onions, then seal completely.

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