Onion Ring Pickles
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 pounds Small to medium crisp, fresh mild onions
18 whl cloves
18 Black peppercorns
3 teaspoons Mustard seed
1 1/2 teaspoons Celery seed
2 cups Distilled white vinegar or cider vinegar
1/2 cup Water
1 cup Sugar
2 teaspoons Salt
1 1/2 teaspoons Turmeric
1/8 teaspoon Ground cinnamon

Preparation

1 Peel the onions and slice them 1/4-inch thick; separate the slices into rings. Divide the onion rings amongst three pint canning jars. 2 To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoon mustard seed, and 1/2 teaspoon celery seed. 3 Combine the vinegar, water, sugar, salt, turmeric, and cinnamon in a stainless-steel or enameled saucepan. Heat to boiling, then simmer the mixture for 2 minutes. Fill the jars with the hot liquid, leaving 1/4-inch of headspace. Remove any bubbles and add more liquid if necessary. 4 If pickles are to be stored in the refrigerator, let them cool, then cover each jar with doubled plastic wrap and apply a cap; there is no need to seal the jars. 5 If the pickles are to be stored in the pantry, seal the jars with two-piece canning lids, following the manufacturer's directions and process for 10 minutes in a boiling-water bath. Cool, label and store the jars. Let the pickles mellow for at least a month before serving them. 6 This recipe yields 3 pints.