By Mille® on June 30, 2002
"This pickle is made the traditional way, with a short brining to keep the onions crisp, and with cool rather than hot vinegar. If you'd like to can the onions, though, use two one-pint or four half-pint Mason jars instead of a quart jar, and pour the spiced vinegar over the onions while the vinegar is hot. Seal the jars immediately with hot two-piece caps, and process the jars for 10 minutes in a boiling-water bath. Sharp-tasting, brown malt vinegar is available at most supermarkets. If you can't find it, or if you'd like a milder pickle, use white wine vinegar."
Serving Size: 1 (123 g)
Servings Per Recipe: 24
"Very nice. Easy recipe to follow. Very much like Hayward's onions, which is a special favorite of my husband. "
"This recipe was easy to follow and had great results with 2 trys, just in case I fluked the first. Thank you"