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Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 4 |
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These NEVER last in my home! I usually double the ingredients & do about 10 lbs of those tiny, little onions at a time. I hate peeling them so my motto is...... if you don't help, then you don't eat . I never have any trouble getting volunteers !!! The elapsed time is overnight but I've guessed at the prep time - it depends on the volunteers and whether or not, you're drinking wine!! Ingredients:
4 quarts silver skin onions |
1 cup salt |
2 quarts white vinegar |
2 cups white sugar |
1/4 cup mixed pickling spices |
dried chili |
Directions:
1. Cover onions with boiling water.
2. Let stand for 5 minutes.
3. Drain& cover with cold water.
4. Peel& place into a large (NON METAL) bowl or container.
5. Add salt, cover with cold water& let stand OVERNIGHT.
6. Drain onions, rinse well with cold water& drain again.
7. Set aside.
8. Combine vinegar& sugar in a large, heavy pot; tie spices into a cheesecloth bag& add to pot.
9. Bring to a boil& boil for 5 minutes.
10. Remove spice bag, add onions to the boiling liquid& boil for another 3- 5 minutes.
11. Place onions in hot, sterilized jars.
12. Add a small, dried chili pepper (or 5- 6 pepper corns) to each jar.
13. Fill with hot liquid to 1/4 inch of top of jar& seal immediately.
14. Store in cool, dark spot for at least a month before serving.
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