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
- 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.
- 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.
- 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.
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