Pickle Small Onions
I grow my own onions so it's easy to get them small. You will want to buy 'pearl' onions or other small onions less than an inch big. The better flavored your onions, the better they will taste even when pickled.
Instructions
1. Clean and peel onions and soak them overnight in a brine made of 1 - 2 tbs. salt to each pint of water. Sometimes I add a few bay leaves here just for extra flavor.
2. Sterilize mason jars or other preserving jars in boiling water.
3. Mix the cider, sugar, mustard, spices, salt and pepper thoroughly.
4. If you want to add some kick, sprinkle a teaspoon of crushed hot red chili peppers into the empty jar before adding the onions. Pack the cleaned onions into the sterilized jars. This should cool the jars as well so it is safe to pour the pickling liquid over the onions until they are covered. Always leave a little gap before sealing the jars.
5. Let the onions 'pickle' for about a month. I put mine in the refrigerator which slows the process slightly, but keeps them from going bad.
6. The ingredients can be varied in quantity to get the flavoring you like best. Measurements are based on a pound of onions, but if you are going to be preserving them, you might just as well do quite a few pounds all at one go.
7. Pickled onions make great appetizers and blend well with many dishes. I even like them in my salads. I hope you will like this recipe, too. There are many possibilities, so feel free to add your own creative flavorings.
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