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 with 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.
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 with 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.
This is a file photo used for reference only.
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