Onion Ring Pickles

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Onion Ring Pickles

 

1 1/2 pounds small to medium crisp, fresh mild onions

18 whole cloves

18 black peppercorns

3 teaspoons mustard seed

1 1/2 teaspoons celery seed

2 cups distilled white vinegar or cider vinegar

1/2 cup water

1 cup sugar

2 teaspoons salt

1 1/2 teaspoons turmeric

1/8 teaspoon ground cinnamon

 

Peel the onions and slice them 1/4-inch thick; separate the slices into rings.

Divide the onion rings amongst three pint canning jars.

To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoon mustard

seed, and 1/2 teaspoon celery seed.

Combine the vinegar, water, sugar, salt, turmeric, and cinnamon in a

stainless-steel or enameled saucepan. Heat to boiling, then simmer the mixture

for 2 minutes. Fill the jars with the hot liquid, leaving 1/4-inch of

headspace. Remove any bubbles and add more liquid if necessary.

If pickles are to be stored in the refrigerator, let them cool, then cover each

jar with doubled plastic wrap and apply a cap; there is no need to seal the

jars.

If the pickles are to be stored in the pantry, seal the jars with two-piece

canning lids, following the manufacturer's directions and process for 10

minutes in a boiling-water bath. Cool, label and store the jars. Let the

pickles mellow for at least a month before serving them.

Yields 3 pints.

 

 

 

 

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