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Pickled Onions

Serves: 30

Ingredients

4 pounds small onions
1 1/2 pounds salt
boiling water
5 cups white vinegar
4 teaspoons salt
2 teaspoons ground ginger
1 1/2 teaspoons whole allspice
1 1/2 teaspoons whole cloves
1 stick cinnamon
6 wholes peppercorns

Directions:

Place unpeeled onions in large bowl. Add salt. Let stand, stirring occasionally for two days. Drain and peel onions cover with boiling water. Let stand 3 minutes repeat this procedure three times. Pack onions into hot, sterilized jars. Combine vinegar, salt, ginger, allspice, cloves, cinnamon stick, and peppercorns bring to a boil. Simmer 10 minutes and strain. Pour over onions in jars and seal.

Nutritional Facts:

Serves: 30
Calories from Fat: 0

This Pickled Onions recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.


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