Directions
To 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.
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 sugar, mustard seed, horseradish, and vinegar in large pot. Simmer 15 minutes.
Pack onions into jars. Add 1 hot pepper and 1 bay leaf to each jar.
Heat pickling liquid to a boil.
Carefully pour hot liquid over onions leaving 1/2-inch headspace.
Remove air bubbles and adjust lids. Process 10 minutes in boiling water bath.
Ingredients
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.
Ingredients
Directions
To 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.
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 sugar, mustard seed, horseradish, and vinegar in large pot. Simmer 15 minutes.
Pack onions into jars. Add 1 hot pepper and 1 bay leaf to each jar.
Heat pickling liquid to a boil.
Carefully pour hot liquid over onions leaving 1/2-inch headspace.
Remove air bubbles and adjust lids. Process 10 minutes in boiling water bath.
