Pickled Onions

1. 1

   Drop onions in boiling water.

2. 2

   Boil 3 minutes.

3. 3

   Drain.

4. 4

   Place in cold water.

5. 5

   Cut root end; squeeze stem end to remove onion skin.

6. 6

   Combine 2 cups water and pickling salt; pour over onions. Let stand 12 hours.

7. 7

   Drain; rinse thoroughly.

8. 8

   Combine vinegar, sugar and pickling spices; bring to boiling.

9. 9

   Pack onions into hot jars, leaving 1/2-inch headspace.

10. 10

    Cover with pickling liquid, leaving 1/2-inch headspace.

11. 11

    Adjust lids and process in boiling water bath (half-pints) for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.