Pickled Onions

Pickled Onions

  By admin@mindvolt.com  , ,

October 14, 2015

  • Yields: 7 Pints
Pickled Onions


1To peel onions, in a large non-reactive pot, cover with boiling water. Let stand 2 minutes. Drain, dip in cold water and peel. Return peeled onions to pot.

2Sprinkle onions with salt, add cold water to cover.

3Let stand 12 to 18 hours in a cool place.

4Drain, rinse, and drain thoroughly.

5Combine sugar, mustard seed, horseradish, and vinegar in large pot. Simmer 15 minutes.

6Pack onions into jars. Add 1 hot pepper and 1 bay leaf to each jar.

7Heat pickling liquid to a boil.

8Carefully pour hot liquid over onions leaving 1/2-inch headspace.

9Remove air bubbles and adjust lids. Process 10 minutes in boiling water bath.


4 quarts tiny onions, peeled

1 cup Mrs. Wages® Canning & Pickling Salt

2 cups sugar

1/4 cup mustard seed

2 1/2 Tbsp prepared horseradish

2 qt distilled white vinegar (5% acidity)

7 small hot red peppers

7 bay leaves


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages'® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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