Ingredients
- 3 - 10 oz. Packages Pearl Onions
- 1 cup Pure Coarse Salt
- 1-1/2 qts. Boiling Water
- Blade Mace
- Whole Cloves
- White Whole Peppers
- Bay Leaves
- 1 cup 5% Cider Vinegar mixed with
- 1/3 cup Water
- 1/2 cup Sugar
Instructions
- Place peeled onions into a glass or enamelware container.
- Make a brine of the salt and 1-1/2 quarts of boiling water and pour over the onions.
- Cover, let stand for 2 days, then drain off the brine.
- Again make the same amount of brine. Pour over onions in an enamelware saucepan; heat to boiling, then boil gently for 3 minutes.
- Again drain the onions and pack them into clean hot jars.
- Add and distribute evenly through the jar, a dime size blade of Mace, 6 whole peppers, 2 cloves and 1/4 of a bay leaf.
- Heat vinegar, water and sugar to barely boiling and fill jars to top.
- Seal with glass or enamel-lined lids. Ready to use in 3 or 4 weeks. Makes 5 half-pints.
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