Directions:
- Peel the onions and slice them 1/4 “ thick; separate the slices into rings. Divide the onion rings amoung 3 clean, dry pint canning jars.
- To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoons mustard seed and 1/2 teaspoons celery seed.
- Combine the vinegar, water, sugar, salt, turmeric and cinnamon in a stainless-steel or other non-reactive saucepan. Heat to boiling, then simmer 2 minutes.
- Fill the jars with the hot liquid, leaving 1/4 “ of headspace. Remove any air bubbles by running a long thin knife blade or a cooking chopstick around the inside walls of the jars and add liquid if necessary to maintain the 1/4 “ of headspace.
- For refrigerator storage - let the jars cool uncovered, then cover with a doubled sheet of plastic wrap and a cap, any kind, that fits the jar. Refrigerate for at least 2 weeks before serving. The pickles keep (and improve) for many months in the fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.83 Kcal (920 kJ) | ||
| Calories from fat | 7.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.81g | 1% | |
|---|---|---|---|
| Sodium | 1174.83mg | 49% | |
| Potassium | 294.28mg | 6% | |
| Total Carbs | 46.64g | 16% | |
| Sugars | 36.34g | 145% | |
| Dietary Fiber | 3.89g | 16% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 0.8mg | 5% | |
| Calcium | 69.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 61.95 Kcal (259 kJ) | ||
| Calories from fat | 2.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.23g | 1% | |
|---|---|---|---|
| Sodium | 331.08mg | 49% | |
| Potassium | 82.93mg | 6% | |
| Total Carbs | 13.14g | 16% | |
| Sugars | 10.24g | 145% | |
| Dietary Fiber | 1.1g | 16% | |
| Protein | 0.65g | 5% | |
| Vitamin C | 3.5mg | 21% | |
| Iron | 0.2mg | 5% | |
| Calcium | 19.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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