Crunchy Pickled Red Onion Rings |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the web - forget where exactly. Ingredients:
1 1/2 lbs red onions |
18 whole cloves |
18 whole black peppercorns |
3 teaspoons mustard seeds |
1 1/2 teaspoons celery seeds |
2 cups white vinegar or 2 cups cider vinegar |
1/2 cup water |
1 cup sugar |
2 teaspoons salt |
1 1/2 teaspoons ground turmeric |
1/8 teaspoon ground cinnamon |
Directions:
1. 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.
2. To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoons mustard seed and 1/2 teaspoons celery seed.
3. 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.
4. 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.
5. 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.
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