GOLDEN CRUNCHY PICKLED ONIONS

Golden Crunchy Pickled Onions image

Provided by dicentra

Time 45m

Yield 12 pints

Number Of Ingredients 11

6 lbs small to medium mild onions
72 whole cloves
72 whole black peppercorns
12 teaspoons mustard, seed
6 teaspoons celery seeds
8 cups cider vinegar
2 cups water
4 cups sugar
2 teaspoons salt
6 teaspoons ground turmeric
1/2 teaspoon ground cinnamon

Steps:

To each prepared pint jar add 6 cloves, 6 peppercorns, 1 tsp mustard seed and 1/2 tsp celery seed. Set aside.
Peel and slice the onions into 1/4″ thick rings. Separate the onion rings carefully and divide among the jars.
In a large nonreactive saucepan, stir together the vinegar, water, sugar, salt, turmeric and cinnamon over high heat. Heat the syrup to boiling and then allow it to simmer for 2 minutes.
Pour the hot liquid over the onion rings being sure to leave 1/4″ of headspace. Use a chopstick or skewer to remove air pockets that might be in the jars by running it along the inside wall of the jar. If needed, add more hot syrup to maintain the 1/4″ headspace.
Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.

Nutrition Facts : Calories 398.2, Fat 0.7, SaturatedFat 0.1, Sodium 461.2, Carbohydrate 92.7, Fiber 3.7, Sugar 77.2, Protein 2.6