Sour Onion Pickles Recipe
Ingredients
| Onions | 1 Quart | |
| Canning salt | 1/4 Cup (16 tbs) | |
| Vinegar | 3 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Mustard seed | 1 Tablespoon | |
| Prepared horseradish | 2 Teaspoon | |
| 4 small hot red peppers | ||
Directions
To Peel Pickling Onions: cover onions with boiling water; let stand 2 minutes.
Drain; dip in cold water; peel.
Sprinkle onions with salt; add cold water to cover.
Let stand 12 to 18 hours in a cool place.
Drain, rinse and drain thoroughly.
Combine vinegar, sugar, mustard seed and horseradish; simmer 15 minutes.
Pack onions into hot jars, leaving 1/4 inch head space.
Cut two small slits in hot red peppers.
Add 1 hot red pepper to each jar.
Bring pickling liquid to a boil.
Pour hot liquid over onions, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process half pints and pints 10 minutes in boiling water bath.
Drain; dip in cold water; peel.
Sprinkle onions with salt; add cold water to cover.
Let stand 12 to 18 hours in a cool place.
Drain, rinse and drain thoroughly.
Combine vinegar, sugar, mustard seed and horseradish; simmer 15 minutes.
Pack onions into hot jars, leaving 1/4 inch head space.
Cut two small slits in hot red peppers.
Add 1 hot red pepper to each jar.
Bring pickling liquid to a boil.
Pour hot liquid over onions, leaving 1/4-inch head space.
Remove air bubbles.
Adjust caps.
Process half pints and pints 10 minutes in boiling water bath.
Chef
