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Refrigerator Onion-Ring Pickles

Source of Recipe


Adapted from "Fancy Pantry" by Helen Witty






List of Ingredients



• 1-1/2 pounds medium-size sweet onions (about 3)
  
• 18 whole cloves
  
• 18 black peppercorns
  
• 3 tsp mustard seeds
  
• 1-1/2 tsp celery seeds
  
• 2 cups distilled white vinegar or cider vinegar
  
• 1/2 cup water
  
• 1 cup granulated sugar
  
• 2 tsp salt
  
• 1-1/2 tsp ground turmeric
  
• 1/8 tsp ground cinnamon
  






Instructions



1. Slice onions 1/4-inch thick; separate into rings. Divide the onion rings among three clean 1-pint canning jars. To the onions in each jar, add 6 whole cloves, 6 peppercorns, 1 teaspoon mustard seeds, and 1 teaspoon celery seeds.
   
   
2. In a medium nonreactive saucepan, combine the vinegar, water, sugar, salt, turmeric and cinnamon; heat to boiling, then reduce heat to medium-low and simmer for 2 minutes.
   
   
3. Cover the onion rings in jars with hot liquid. Refrigerate. Flavor improves as they pickle. For best quality, use within 3 months.
   
   Makes about 3 pints.