Pickled Onions Recipe
Ingredients
| 4 lb. small onions | ||
| Salt | 1 1/2 Pound | |
| Water | ||
| White vinegar | 2 Pint | |
| 2 dessertspoons salt | ||
| Ginger | 1 Tablespoon | |
| Allspice | 1/2 Teaspoon | |
| Whole Cloves | 1 1/2 Teaspoon | |
| Cinnamon stick | 1 inch | |
| Few whole peppercorns | ||
Directions
Place unpeeled onions, 1 1/2 lb. (3 cups) salt and enough water to cover in a large bowl; cover, stand 2 days, stirring occasionally.
Drain liquid, peel onions.
Cover onions with boiling water, stand 3 minutes, drain.
Repeat this boiling water and draining process two more times.
Pack onions into hot sterilised jars.
Combine all remaining ingredients in a saucepan, bring slowly to boil, reduce heat, simmer 10 minutes.
Cool slightly, strain, pour over onions, seal.
Drain liquid, peel onions.
Cover onions with boiling water, stand 3 minutes, drain.
Repeat this boiling water and draining process two more times.
Pack onions into hot sterilised jars.
Combine all remaining ingredients in a saucepan, bring slowly to boil, reduce heat, simmer 10 minutes.
Cool slightly, strain, pour over onions, seal.
Chef
