Pickled Onions
 
 
  pickled onions
6 lb.  small yellow onions, peeled
6 cup  salt, pickling
30 cup  water
1-1/2 cup  sugar
7-1/2 cup  cider vinegar
3 tsp  allspice, ground
3 tsp  cloves, whole
3   bay leaf
 
scald onions for 2 minutes in boiling water. drain and place in 
cold water and peel. in a large bowl, stir half of the salt into 
half of the water until the salt has dissolved. add the onions. 
cover the bowl and leave the onions to soak for 12 hours. 
drain the onions, discard the brine and wash and dry the bowl. 
dissolve the remaining salt in the remaining water and pour it 
over. cover bowl and leave for a further 36 hours. 
drain onions and pack them into clean, dry preserving jars. set 
aside. 
in a medium sized pan, dissolve the sugar in the vinegar over low 
heat, stirring constantly. when the sugar has dissolved, add the 
allspice, cloves and bay leaf and bring the vinegar to a boil. boil 
mixture for 5 minutes. remove the pan from the heat. cover the 
pan and set aside to cool. when vinegar is cool, pour it over the 
onions to cover them completely. seal the jars and store them in 
a cool, dry place. 
 
url: http://www.recipecottage.com/preserving/pickled-onions06.html 
 
 
-- 
(ID: 3350) Mirror: rec.food.recipes: Wed, Mar 2, 2005


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