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Pickled Onions Recipe
|Small white onions||2 Quart|
|Cold water||1 Cup (16 tbs) (adjust quantity as needed)|
|Pickling salt||3⁄4 Cup (12 tbs)|
|Boiling water||8 Cup (128 tbs)|
|White wine vinegar||4 Cup (64 tbs)|
|White sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1713 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.9%
Saturated Fat 0.79 g4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4133.9 mg172.2%
Total Carbohydrates 379 g126.4%
Dietary Fiber 32.2 g128.7%
Sugars 280.1 g
Protein 21 g42.4%
Vitamin A 0.8% Vitamin C 241.4%
Calcium 56.2% Iron 46.4%
*Based on a 2000 Calorie diet
Peel and put into a crock.
Dissolve the salt in the 8 cups boiling water, pour over the onions, and let stand overnight.
Drain, rinse thoroughly with cold water, and drain again.
Bring the vinegar, sugar, and cinnamon to the boil.
Boil 5 minutes, add the onions, and return to the boil.
Remove from the heat and pack the onions and cinnamon immediately into hot sterilized jars.
Cover with the pickling liquid and seal.
Leave about 2 months before eating.