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OnionPickles




Source of Recipe


the net


List of Ingredients




4 quarts peeled pickling onions
1 cup canning salt
2 cups sugar
1/4 cup mustard seed
2 1/2 tablespoons prepared horseradish
2 quarts vinegar
7 small hot red peppers
7 bay leaves

Recipe



Sprinkle onions with salt; add cold water to cover. Let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine sugar, mustard seen, horseradish and vinegar; simmer 15 minutes. Pack onions into hot jars, leaving 1/4 inch headspace. Cut two small slits in hot red peppers. Add 1 pepper and 1 bay leaf to each pint jar. Bring pickling liquid to a boil. Ladle hot liquid over onions, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 10 minutes in a boiling water canner.
Yield:7 pints.
Note: Wear rubber gloves when cutting and seeding hot peppers.