Pickled White Onions

Photo: flickr user avlxyz

Ingredients

3 pounds tiny white onions

2 tablespoons coarse salt

water

3 cups white vinegar

1/2 cup sugar

1/2 teaspoon whole cloves tied in a bag

6 dried red pepper pods

6 smalls bay leaves

Preparation

Soak onions with one tablespoon salt for 2 hours in water to cover. Remove onions, peel. Soak 48 hours in water to cover, adding the remaining salt. Drain and rinse.

Bring to a boil the vinegar, one cup water, sugar and cloves. Add onions and boil 3 to 5 minutes. Remove bag.

Ladle into hot sterilized jars, covering onions with boiling vinegar mixture. Add a pepper pod and bay leaf to each jar. Seal at once. Process in BWB canner for 10 minutes. Let stand six weeks before using.

This recipe yields 6 pints.

Yield: 6 pints