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Sweet Pickled Onions

  • small white boiling onions, 5 lbs should give you 1 gallon
  • 1 cup pickling salt
  • 2 tbsp white peppercorns
  • 1 cup sugar
  • 5 cups white vinegar
  • 1 bay leaf
  • 3 tbsp mustard seeds

Put the onions in whole into boiling hot water for about 2 minutes, for 2 minutes, drain the boiling water, and replace with cold water to stop the cooking process, then peel. Sprinkle the onions with the salt, add enough cold water to cover, and let stand overnight (I put mine in the fridge). In the morning, drain the water from onions, rinsing 2 or 3 times to clear out the salt. Put the sugar, vinegar, mustard seeds, peppercorns, in a large enamel kettle and bring to a boil, simmer for at least 15 minutes. Pack the onions into a clean gallon jar. Add 1 bay leaf and fill the jar with the boiling-hot liquid and seal. Let it cool to room temp, and put in the fridge. should be ready to use in about 2-3 weeks. The process is really the same for sweet pickled garlic, except that I would break up the bulbs of garlic into their little pieces before boiling them. I didn't want to boil the garlic this time cause I sometimes have trouble when peeling the onions - I tend to lose a layer of the onion. too much waste. And, the garlic I was using was really tiny, so I couldn't exactly afford to lose much there!

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