Pickled tiny onions
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Pickled tiny onions
  Canning    Pickles  
Last updated 6/12/2012 12:52:38 AM. Recipe ID 14371. Report a problem with this recipe.
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      Title: Pickled tiny onions
 Categories: Canning, Pickles, Check
      Yield: 6 Servings
 
      4 qt Tiny white onions
      1 c  Pure granulated salt
      2 qt White vinegar
      2 c  Sugar
      3 tb Mustard seed
      3 tb Grated fresh horseradish OR
           -prepared horseradish
      6 sm Red pepper pods
      3 ea Bay leaves; broken in half
 
  The recipe makes six 1 pint jars. You will need a large saucepan in
  addition to the basic equipment for boiling water bath canning.
  
  1. Wash onions well; drain. Put onions in the sink or a large pan and
  pour boiling water over to cover. Let them stand 2 minutes, then
  drain.
  
  2. Pour cold water over onions to cover. Let them stand just until
  cool. Drain and peel them.
  
  3. Put the onions in a saucepan or a large mixing bowl, sprinkle with
  salt, and pour cold water over them to cover. Set the onions aside
  and let them stand overnight.
  
  4. Organize remaining ingredients, the equipment, and work space.
  
  5. Drain the onions, then rinse them well with cold water. Set them
  aside in a colander while preparing the syrup.
  
  6. In a large kettle, combine the vinegar, sugar, mustard seed, and
  horseradish, and heat to boiling. Boil 2 minutes.
  
  7. Add onions and heat to boiling.
  
  8. Spoon the onions into hot jars, packing them gently to within 1/4
  inch of the tops.
  
  9. Slip a red pepper pod and 1/2 bay leaf into each jar. Pour in the
  boiling hot syrup to within 1/4 inch of the tops of jars. Run a slim,
  non metal tool down along the insides of jars to release any air
  bubbles.
  
  10. Wipe tops an threads of jars with a damp clean cloth.
  
  11. Put on lids and screw bands as manufacturer directs.
  
  12. Process in a boiling water bath for 10 minutes. Follow basic
  steps for boiling water bath canning, 10 through 18.
  




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Recipe ID 14371 (Apr 03, 2005)

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