| Nancy Thompson asked for Pickled Onion recipes and I got so many that I wanted to save the best. |
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Pickled Onions
1 1/2 pounds pearl onions
1 T. pickling salt
1 1/2 C. White Vinegar
1/3 C. sugar
1 tsp. mixed pickling spices
Drop onions in boiling water to cover;
boil 3 minutes. Drain; place in cold water. Cut root end; squeeze
stem end to remove onion skin. Combine 2 cups water and pickling
salt; pour over onions. Let stand 12 hours. Drain; rinse thoroughly.
Combine vinegar, sugar, and pickling spices; bring to boiling. Pack
onions into hot jars, leaving 1/2 inch headspace. Cover with
pickling liquid, leaving 1/2 inch headspace. Adjust lids. Process in
boiling water bath(half-pints) 10 minutes. Makes 4 half-pints.
This
one is just almost exactly the same as the last one I sent... Nita
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I
find
a lot of recipes at www.cooks.com:
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* Exported from MasterCook
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Pickled Onions Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pickles Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Each Gallon Pickling Onions 1 Cup Pickling Salt 1 Cup Sugar 5 Cups White Vinegar 3 Tablespoons White Mustard Seeds 2 Tablespoons Horseradish Hot Red Peppers Bay Leaves Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations.
Exported from MasterCook *
PICKLED ONIONS, NEW ORLEANS STYLE Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Cajun Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb TINY YELLOW ONIONS (UP TO 1 INCH IN DIAMETER) 1 ga COOL WATER 1/4 c SALT 2 tb CRUSHED RED PEPPER 2 ts SWEET BASIL 6 sm BAY LEAVES 1 qt DISTILLED WHITE VINEGAR 1 c WATER 2 tb LIQUID CRAB BOIL 2 dr RED FOOD COLORING (OPTIONAL) PEEL THE ONIONS AND PLACE IN A GLASS OR PLASTIC CONTAINER - NOT METAL!!! MIX THE WATER AND SALT, POUR OVER THE ONIONS AND LET SOAK OVERNIGHT. THE NEXT DAY, TAKE CLEAN CANNING JARS AND SPRINKLE SOME OF THE RED PEPPER, BASIL AND ONE BAY LEAF ON THE BOTTOM. PACK THE ONIONS TO THE 1/3 LEVEL, THEN REPEAT IN LAYERS 'TIL FULL. WHEN ALL JARS ARE PACKED, MIX THE VINEGAR, WATER, CRAB BOIL AND FOOD COLORING (IF DESIRED) AND POUR OVER ONIONS. CAP THE JARS AND REFRIGERATE FOR AT LEAST ONE WEEK BEFORE USING. IF YOU INCREASE THE AMOUNT YOU'RE MAKING, JUST MAINTAIN A 3:1 RATION VINEGAR TO WATER. FANTASTIC WITH RED BEANS AND RICE!!!! exported from cookworks for meal-master, v7.0 pickled onions categories: appetizer servings: 1 4 c water 8 c pearl onions 1/2 c salt 1 c sugar 2 t pickling spice pour boiling water over onions let stand for 2 minutes and drain well cover with cold water and let stand for 5 minutes drain, rinse, and drain well remove and discard loose skins sprinkle onions with salt cover with water and soak overnight drain, rinse well, and drain again wrap pickling spices in cheesecloth and secure with string, for a sachet combine vinegar, sugar, and sachet in a saucepan, over a medium flame heat to a boil and remove from heat remove and discard sachet pack onions into heated sterile jars pour in hot vinegar mixture to cover, leaving a 1/4-inch headspace cover and seal immediately store in a dark, cool, and dry place serve slightly chilled or at room temperature
---------- Recipe via Meal-Master (tm)
v8.01
Title: Pickled Onions Categories: Vegetables, Preserve Yield: 6 servings 1 ea Gallon Pickling Onions 2 tb Horseradish OR 1 c Pickling Salt 2 tb Peppercorns 1 c Sugar Or To Taste (2 C Max) 1 x Hot Red Peppers 5 c White Vinegar 1 x Bay Leaves 3 tb White Mustard Seeds Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: You can also add 6 T whole allspice or 1/4 c mixed pickling spices for interesting variations. |