Pickled Onions

Sweet 'n Spicy Pickled Onions

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Onions have been preserved via Pickling since pre-history. Some of the first foods Humans ever pickled were more than likely Onions. This particular recipe integrates cinnamon and mace into the Onion equation to create a delightful pickled onion.

Pickled Onions in Jar                                                       

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  • Pickled Onion Recipe

    2 pints cider vinegar

    1/4 oz cinnamon sticks

    1/4 oz whole cloves

    1 dozen peppercorns

    1/4 oz mace

    1/4 oz whole allspice

    2 bay leaves

    Tie spices in a small piece of muslin, place in vinegar and allow to steep for about 1 to 2 months for a good flavor.

    Place vinegar and spices in a glass or china bowl standing in a pan of water. Cover bowl, bring water to boil, remove from heat. [See: Reactive vs. non-reactive Cookware] Allow to get cool at least 2 hours.

    Select small, even-sized onions. Place without peeling in a brine made from 1 lb salt to 1 gallon of water. You might want to place a plate on top to keep the onions submerged.

    Leave 12 hours, peel and place in fresh brine for 24 hours.

    Drain thoroughly, pack into screw-top jars, and cover with cold, spiced vinegar which should be half an inch above onions.

    Cover securely with vinegar-resistant tops.. For best flavor keep about 3 months before eating.












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