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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 1 1/2 pounds onions Small to medium crisp, fresh mild
- 18 cloves
- 18 black peppercorns
- 3 teaspoons mustard seed
- 1 1/2 teaspoons celery seed
- 2 cups distilled white vinegar or cider vinegar
- 1/2 cup water
- 1 cup sugar
- 2 teaspoons salt
- 1 1/2 teaspoons turmeric
- 1/8 teaspoon ground cinnamon
Method
- Peel the onions and slice them 1/4-inch thick; separate the slices into rings. Divide the onion rings amongst three pint canning jars.
- To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoon mustard seed, and 1/2 teaspoon celery seed.
- Combine the vinegar, water, sugar, salt, turmeric, and cinnamon in a stainless-steel or enameled saucepan. Heat to boiling, then simmer the mixture for 2 minutes. Fill the jars with the hot liquid, leaving 1/4-inch of headspace. Remove any bubbles and add more liquid if necessary.
- If pickles are to be stored in the refrigerator, let them cool, then cover each jar with doubled plastic wrap and apply a cap; there is no need to seal the jars.
- If the pickles are to be stored in the pantry, seal the jars with two-piece canning lids, following the manufacturer's directions and process for 10 minutes in a boiling-water bath. Cool, label and store the jars. Let the pickles mellow for at least a month before serving them.
