-
1
To each sterilized pint jar add 6 cloves, 6 peppercorns, 1 teaspoon mustard seed and 1/2 teaspoon celery seed.
-
2
Set aside.
-
3
Peel and slice the onions into 1/4 thick rings.
-
4
Separate the onion rings carefully and divide among the jars.
-
5
In a large nonreactive (in other words, glass, enamel or stainless steel) saucepan, stir together the vinegar, water, sugar, salt, turmeric and cinnamon over high heat.
-
6
Heat the syrup to boiling and then allow to simmer for 2 minutes.
-
7
Pour the hot liquid over the onion rings being sure to leave 1/4 of headspace.
-
8
Use a chopstick or skewer to remove air pockets that might be in the jars by running it along the inside wall of the jar.
-
9
If needed, add more hot syrup to maintain the 1/4 headspace.
-
10
This prevents bacteria from growing, so dont be tempted to half fill a jar.
-
11
At this point, you can wipe the rims of the jars, put the clean two-piece lids on the jars and store them in the refrigerator for up to a year.
-
12
However, I recommend going the extra step and canning them so your giftees can keep them in the pantry or on the shelf until needed.
-
13
Its not that difficult.
-
14
Ill talk you through it!
-
15
To can the onion rings:
-
16
For those of you with canning experience Ill first give the succinct version of how to do this: After sealing jars with new two-piece canning lids, process them in boiling water for 10 minutes.
-
17
Cool.
-
18
Label.
-
19
Store.
-
20
Done.
-
21
For folks who may not have yet aquired the canning bug, let me break it down a little more.
-
22
Carefully wipe the rims of your jars, place the flat lid on the jar top and screw the outer ring into place, taking care not to over-tighten it.
-
23
If you do that, air cannot escape the jar during processing and that will prevent a good seal.
-
24
Take your sealed jars and place in a large stockpot or canner.
-
25
Add enough tepid water to the pot to cover the jars by at least 1 1/2.
-
26
Place a cover on the pot and bring to a boil over high heat.
-
27
Once water reaches a boil, set your timer for 10 minutes.
-
28
When time is up, use canning tongs (or regular tongs, in a pinch) and extra doses of care and caution to remove the jars from the water to a cooling rack over a towel on your counter.
-
29
Dont fiddle with the hot jars.
-
30
Let the process take care of itself from here.
-
31
Allow to cool, undisturbed, overnight.
-
32
When jars are cool, wipe down with a clean, damp rag and allow to air dry.
-
33
Label your beautiful jars and store for up to a year in your pantry or cupboard.
-
34
To glaze a corned beef with Golden Crunchy Pickled Onion Ring syrup:
-
35
Preheat oven to 425 degrees F- 450 degrees F. Place a hot, fully cooked corn beef in a roasting pan or baking dish with the fat side up.
-
36
Drizzle generously with the leftover syrup and then sprinkle generously with brown sugar.
-
37
Bake for about 15 minutes, basting occasionally with more syrup, until the coating has bubbled and formed a crust.
-
38
Remove from the oven and allow to rest about 20 minutes before slicing and serving.
