Pickled Onions

I found that simply adding the hot vinegar into the jar to shut and I suggest keep it in a cool place or refrigerate. After you have opened them after pickling, store in refrigerator for up to 3 months more. 

The results are delicious, vinegary, slightly sweet onions with the perfect amount of crunch. Their ever so delicious as a topping on a burger with melted cheese or chopped and added to salads. Enjoy!


Ingredients :
  • 2 cups malt vinegar
  • 3/4 cup granulated sugar
  • 2 pounds pearl onions peeled 
  • 4 teaspoons pickling spice 
  • 2 bay leaves
  • 2 12- ounce mason jars with lids

Instructions :
  1. Insert onion in a bowl and sprinkle the salt, mix to coat well. No water must be added. Leave overnight. 
  2. Rinse onions well and dry. Add the onion to the sterilized jars.
  3. To the pan add the vinegar, sugar, pickling spices and bay leaves.
  4. Heat over medium heat, until the sugar dissolves. You can tell if you don’t feel the dissolved crystals when you stir. The heat just long enough to dissolve sugar approximately 8-10 minutes, do not boil. Then remove from heat. Do not breathe in the fumes.
  5. Pour vinegar onion (until they are completely submerged) and put the lid and seal tight.
  6. Store in a cool dry place for 3 to 4 weeks before eating. If the weather is warm, store in refrigerator.
  7. Refrigerate after opening.

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