- 4 cups [1 L] pickling salt
- 16 cups [4 L] water
- Tiny pickling onions, peeled
- Enough vinegar to fill jars
- Whole cloves, to taste
- Cinnamon, to taste
- Mixed spices, to taste
- Sterilized jars and covers
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- Mix together 2 cups [500 mL] pickling salt and 8 cups [2 L] water into a large bowl.
- Add peeled pickling onions to brine; set aside for 2 days.
- After 2 days, drain then transfer onions into a large clean bowl.
- Mix together remaining pickling salt and water into a large clean bowl.
- Add drained pickling onions to this new brine; set aside for 2 more days.
- After 2 days, drain then rinse onions under cold running water; well drain.
- Evenly fil sterilized jars with rinsed drained onions.
- Bring vinegar, along with whole cloves, cinnamon and mixed spices, to a boil.
- Completely cover onions in jars with seasoned boiling vinegar; seal jars.
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