Mustard Pickled Onions Recipe
Summary
Preparation Time30 MinDifficulty LevelEasy
Health IndexHealthyServings12
Interest GroupEveryday
Ingredients
| 7 pounds small white onions, peeled and parboiled 2 minutes | ||
| Pickling salt | 1 Cup (16 tbs) | |
| 2 quarts cider or white vinegar | ||
| Sugar | 1/2 Cup (16 tbs) | |
| 4 teaspoons mustard seeds, lightly crushed | ||
| Bay leaves | 8 | |
Directions
Place onions in a large bowl, cover with cold water, add salt and stir to dissolve; cover and let stand at room temperature 24 hours.
Next day, wash and sterilize 8 (1-pint) jars and closures; stand on a baking sheet and keep hot in a 250° F. oven until needed.
Rinse onions under cold running water and drain well.
Bring vinegar, sugar, and spices to a boil in an enamel or stainless-steel saucepan, stirring occasionally.
Meanwhile, pack onions into jars; pour in boiling vinegar, filling jars to within 1/8" of tops and distributing mustard seeds and bay leaves evenly.
Wipe rims and seal.
Cool, check seals, label jars, and store in a cool, dark, dry place.
Let stand 1 week before using.
Next day, wash and sterilize 8 (1-pint) jars and closures; stand on a baking sheet and keep hot in a 250° F. oven until needed.
Rinse onions under cold running water and drain well.
Bring vinegar, sugar, and spices to a boil in an enamel or stainless-steel saucepan, stirring occasionally.
Meanwhile, pack onions into jars; pour in boiling vinegar, filling jars to within 1/8" of tops and distributing mustard seeds and bay leaves evenly.
Wipe rims and seal.
Cool, check seals, label jars, and store in a cool, dark, dry place.
Let stand 1 week before using.
Chef
