Ingredients
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3
-
1
-
2
-
1
-
2
-
1
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Michael’s Slightly Salty Pickled Onions, This recipe came from my friend Michael He got the recipe from his grandmother, and made a few changes to it (Like figuring out her very cryptic instructions ) These are a different pickled onion than the usual, having no extra spices and having a distinct salty quality Of course, they don’t have nearly as much salt in them as called for by the recipe, but they are definitely not a low-salt pickle The quantity of brine to onions will depend on the size of your onions; and you will need to make several batches of the brine (I’ve listed each batch ) He did not use pearl onions, just regular cooking onions, but small ones , I was trying recreate the maryland sour pickled onion I had sure had a hard time trying to buy them so I thought I would try this as my last hope I have to say it is identical to it I did ommit the sugar it calls for The reason is I didn’t want to take a chance on them being sweet Thanks so much for the wonderful recipe!
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Steps
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1
Done
|
Peel the Onions. |
|
2
Done
|
Place Them in a Large Crock. |
|
3
Done
|
Bring 1 Cup of Salt and 2 Quarts of Water to a Boil, and Pour Over the Onions. |
|
4
Done
|
Let Stand For 2 Days in a Cool Spot, Then Drain Them. |
|
5
Done
|
Make More Brine, and Pour It While Hot Over the Onions. |
|
6
Done
|
Let Stand For 2 More Days, Then Drain Them. |
|
7
Done
|
Put Your Jars in a Canner, and Cover With Water. |
|
8
Done
|
Bring to a Boil and Boil 10 Minutes. |
|
9
Done
|
Make More Brine and This Time Add the Onions, and Boil Them For 3 Minutes. |
|
10
Done
|
Fill the Hot Sterilized Jars With the Drained Onions. |
|
11
Done
|
Mix the Vinegar, Water and Sugar. |
|
12
Done
|
Heat to Boiling and Pour Over the Onions. |
|
13
Done
|
Seal at Once, According to Manufacturer's Instructions (generally, Boil Lids For 5 Minutes) and Process in Boiling Water For 10-15 Minutes. |
|
14
Done
|
Jars Should Be Kept in a Cool, Dry, Dark Place Until Opened. Leave Them at Least a Couple Weeks. Once Opened, Store Each Jar in the Fridge. |
