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Pickled Onions

Yields7 Pints

Pickled Onions

 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
1

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.

2

Sprinkle onions with salt, add cold water to cover.

3

Let stand 12 to 18 hours in a cool place.

4

Drain, rinse, and drain thoroughly.

5

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

6

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

7

Heat pickling liquid to a boil.

8

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

9

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

Nutrition Facts

0 servings

Serving size

7 Pints