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August 12, 2011
Pickled Onions
The Pantry
Prep time:
56 minutes, plus standingcooking time:
15 minutes“Grandma always added a layer of Pickled Onions on our hero sandwiches.”
Ingredients
- 2 pounds pearl onions
- 2 tablespoons salt
- 4 cups white-wine vinegar
- 1 tablespoon mixed whole pickling spices
Directions
1
Rub off outer peel of onions. Place onions in a large heatproof bowl. Add enough boiling water to cover the onions. Let stand, covered, until cool, 2 to 3 hours.
2
Drain onions and discard the water. Peel the onions. Place enough boiling water to cover the onions in a large heatproof bowl. Stir in the salt. Add the onions. Let stand, covered, until cool, 2 to 3 hours.
3
Drain the onions and discard the liquid. Spoon into 7 hot, sterilized 1/2-pint jars.
4
Combine vinegar and pickling spices in a small saucepan. Bring to a boil.
5
Pour vinegar mixture over onions, leaving a 1/2-inch headspace. Seal with 2-piece lids. Process in a hot water bath for 10 minutes. Makes 7 (1/2-pint) jars.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
For a sweet-and-sour pickled onion that is delicious on a relish tray, in salads, or chopped in tuna salad, Grandma sometimes added 2/3 cup sugar to the vinegar mixture. She cooked the mixture, stirring continually, until it boiled and the sugar dissolved. Then she proceeded as the recipe directs.=
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