Thursday, September 3, 2009

Pickled Onions

Now that September is here, most people start their yearly canning. Pickles are the item most make. Dill pickles , pickled beets, and pickled onions are just a few I've made in the past. As with all recipes, substitutes can be made where the pickling brine goes.


  • 2 1/4 Lb. pearl onions

  • 3 Cups vinegar

  • 1 Tbsp. pickling spice

  • 2 Dried chili peppers (optional)

  • 1 Clove garlic (optional)

  • 2 Bay leaves (optional)

In an empty cooler, pour in enough water to cover peeled onions (to your best estimate). Add salt to the water until water is saturated (at this point, a raw egg should be able to float in it). Pour in peeled onions and soak for at least 12 to 15 hours.

Remove onions from salt bath, rinse in cold running water and move to large bowl. Meanwhile, place a large pot filled with enough water to cover canning jars onto a burner and bring water to a boil.

In a seperate pot, add vinegar, salt, and pickling spice and bring to a boil (at this point, you can add whichever of the optional ingredients you wish). Fill sterilized canning jars with the onions, and using a ladel and small strainer (to stop spices from getting in jar), fill jars with boiled brine.

Seal jars and do a regular bath in the pot of boiling water. Store pickled onions for at least 6 weeks before eating.

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