|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Pickled Onions |
|
Serves: 30 Print this Recipe4 pounds small onions 1 1/2 pounds salt Boiling water 5 cups white vinegar 4 teaspoons salt 2 teaspoons ground ginger 1 1/2 teaspoons whole allspice 1 1/2 teaspoons whole cloves 1 stick cinnamon 6 wholes peppercorns Place unpeeled onions in large bowl. Add salt. Let stand, stirring occasionally for two days. Drain and peel onions; cover with boiling water. Let stand 3 minutes; repeat this procedure three times. Pack onions into hot, sterilized jars. Combine vinegar, salt, ginger, allspice, cloves, cinnamon stick, and peppercorns; bring to a boil. Simmer 10 minutes and strain. Pour over onions in jars and seal. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Beet Pickles Pomegranate Jelly Dill Pickles #1 Chili Sauce Corn Relish Apricot Conserve Bread And Butter Pickles Frozen Peach Jam Pear Preserves Pickled Onions Tomato Relish Bottled Peaches Dill Pickles #2 Mustard Pickles Peach Butter Pear Conserve Pineapple Rhubarb Jam |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
