Pickled Onions

Course : Vegetables
Serves: 1
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4 cups water
8 cups pearl onions
1/2 cup salt
1 cup sugar
2 teaspoons pickling spice

Preparation / Directions:

pour boiling water over onions, let stand for 2 minutes drain well and cover with cold water let stand for 5 minutes, drain, and peel sprinkle onions with salt cover with water and soak overnight drain, rinse well, and drain again wrap pickling spices in cheesecloth and secure with string, for a sachet combine vinegar, sugar, and sachet in a saucepan, over a medium flame heat to a boil and remove from heat remove and discard sachet pack onions into heated sterile jars pour in hot vinegar mixture to cover, leaving 1/4-inch headspace cover and seal immediately store in a dark, cool, and dry place serve at room temperature


Nutritional Information:

1166 Calories (kcal); 3g Total Fat; (2% calories from fat); 12g Protein; 286g Carbohydrate; 0mg Cholesterol; 54393mg Sodium

1 Kitchen's say:
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