- 4 pounds [1.8 kg] tiny really fresh white onions
- 4 teaspoons [20 mL] pickling salt
- 2 teaspoons [10 mL] black peppercorns
- 1 1/2 teaspoons [7.5 mL] whole allspice
- 1 teaspoon [5 mL] mustard seeds
- 4 1/2 cups [1.125 L] white vinegar
- 1 cup [250 mL] sugar
- 2 teaspoons [10 mL] salt
- 5 to 10 hot peppers [1 for every jar]
- 5 to 10 bay leaves [1 for every jar]
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- Peel and then blanch onions into boiling water for 1 minute.
- Drain, cool under cold runnig water and drain onions once more.
- Cut away roots and tough parts from onions.
- Transfer onions into a glass bowl; well mix in pickling salt.
- Cover and let stand for 8 hours, stirring once or twice.
- Sterilize jars.
- Rinse under cold running water, drain and wipe dry onions.
- Tie black peppercorns, whole allspice and mustard seeds together into cheesecloth.
- Add cheesecloth bag, along with white vinegar, sugar and salt into a large casserole; boil for 2 minutes.
- Add onions.
- Bring back to a boil; take away from heat.
- Throw away filled cheesecloth bag; drain onions, reserving liquid.
- Well rinse hot peppers; arrange 1 hot pepper into each jar, along with 1 bay leaf.
- Add onions; cover with reserved liquid.
- Process jars for 10 minutes.
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