Ingredients
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2
-
1 1/2
-
1/2
-
3
-
7
-
-
-
-
-
-
-
-
-
-
Directions
Quick Pickled Sweet Onions, use these in egg salad and on toast and on pickle trays and, sadly enough, I eat them right out of the jar The pickling solution is really concentrated so they only need about 1 day before they’re good, but a week makes them perfect , these are really yummy and quick, i have made a few jars and given them away and everybody asks for the recipe, but i must say that i only use about 1table spoon of sea salt not three thank you for sharing this recipe, Yummy onions I’m using 1 pint mason jars to make this, and when I pack the jar with either one large (or two medium) onion(s), I find I only need about half of the liquid portion to fill the jar up Consider reducing the liquid portion in half if all you’re making is one jar
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Steps
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1
Done
|
Bring All Ingredients Except Onions to a Boil. |
|
2
Done
|
Reduce Heat and Gently Boil For One Minute. |
|
3
Done
|
While Mixture Is Boiling, Cram Onion Rings Into a Glass Jar as Tightly as You Can. Don't Worry If the Rings Break. This Is not a Pretty Pickle. |
|
4
Done
|
Remove Boiling Mixture from Stove and Pour Directly Into the Jar. Allow Bubbles to Rise to the Surface, Then Refill as Needed Leaving 2cm Headroom. |
|
5
Done
|
Screw Lid on Gently and Allow to Cool on Counter Top. |
|
6
Done
|
Once Cooled, Refrigerate For Up to One Month. |
|
7
Done
|
This Is not a Sterilized Pickle. Do not Store Unrefrigerated! |
