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.
Provided by Jenny Sanders
Categories Onions
Time P5DT3h
Yield 4 500ml jars, 64 serving(s)
Number Of Ingredients 10
Steps:
- Peel the onions.
- Place them in a large crock.
- Bring 1 cup of salt and 2 quarts of water to a boil, and pour over the onions.
- Let stand for 2 days in a cool spot, then drain them.
- Make more brine, and pour it while hot over the onions.
- Let stand for 2 more days, then drain them.
- Put your jars in a canner, and cover with water.
- Bring to a boil and boil 10 minutes.
- Make more brine and this time add the onions, and boil them for 3 minutes.
- Fill the hot sterilized jars with the drained onions.
- Mix the vinegar, water and sugar.
- Heat to boiling and pour over the onions.
- Seal at once, according to manufacturer's instructions (generally, boil lids for 5 minutes) and process in boiling water for 10-15 minutes.
- 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.
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