Pickled Onions

By cwyorkiex3

For a sweet-and-sour pickled onion that is delicious on a relish tray, in salads, or chopped in tuna salad, Grandma sometimes added 2/3 cup sugar to the vinegar mixture. She cooked the mixture, stirring continually, until it boiled and the sugar dissolved. Then she proceeded as the recipe directs.

Ingredients

• 2 pounds pearl onions
• 2 tablespoons salt
• 4 cups white-wine vinegar
• 1 tablespoon mixed whole pickling spices

Preparation

Step 1

1.Rub off outer peel of onions. Place onions in a large heatproof bowl. Add enough boiling water to cover the onions. Let stand, covered, until cool, 2 to 3 hours.

2.Drain onions and discard the water. Peel the onions. Place enough boiling water to cover the onions in a large heatproof bowl. Stir in the salt. Add the onions. Let stand, covered, until cool, 2 to 3 hours.

3.Drain the onions and discard the liquid. Spoon into 7 hot, sterilized 1/2-pint jars.

4.Combine vinegar and pickling spices in a small saucepan. Bring to a boil.

5.Pour vinegar mixture over onions, leaving a 1/2-inch headspace. Seal with 2-piece lids. Process in a hot water bath for 10 minutes. Makes 7 (1/2-pint) jars.