PICKLED ONIONS {mom}

By grinder

Ingredients

• 2 quart pearl onions
• 1/2 cup canning salt
• 4 cups white vinegar {5% acidity}
• 1 cup sugar
• 2 tablespoons mustard seed
• 1.5 tablespoons prepared horseradish
• 1 tablespoon black peppercorns
• 4 small jalapeno peppers {opt}
• 4 bay leaves

Details

Servings 3

Preparation

Step 1

To peel onions, place in a pan of boiling water, remove pan from heat and let sit for 3 minutes. Drain, dip in cold water and slip off skins.

In a bowl, sprinkle salt over onions, cover with cold water. Refrigerate 12-18 hours.

Drain, rinse onions and drain again.

In a 4-6 qt. saucepan, combine vinegar, sugar, mustard seed, horseradish and peppercorns. Bring to a boil, reduce heat and simmer 5 minutes.

Meanwhile, pack onions into hot pint jars, leaving 1” headspace. Add 1 jalapeno and 1 bay leaf to each jar. Pour boiling pickling liquid over onions, leaving ½” headspace, remove air bubbles. Process in boiling water bath 15 minutes.