|6 medium onions|
1 cup white vinegar
2 quarts water
1 Tbsp. sat
2 cups white vinegar
2 cups sugar
1 Tbsp. salt
3 Tbsp. mustard seed
1 Tbsp. celery seed
1/4 tsp. curry powder
|Peel onions, cut in half crosswise, then into 1/4-inch strips.
Separate onions into strips and place in a bowl, covering with brine
mixture. Let stand several hours or overnight.
In a 4 or 5 quart saucepan, combine pickling ingredients and bring to
a boil over medium heat, stirring until sugar is dissolved. Boil 2
minutes. Remove the onion strips from brine, draining well. Add them to
the hot pickling mixture, leaving 1/2 inch headroom before sealing with
2-piece lids. Store in the refrigeration for a week, allowing flavors to
blend. (It stores well in the fridge). Makes about 8 half-pints. Great on sandwiches!|
From: Recipes From A Kitchen Garden
This is a great cookbook!
Thursday, July 3, 2014
Bread & Butter Pickled Onions
I have found a new love!