Crisp Pickled Silver Skin Onions

READY IN: 1hr 30mins




  • In a large pot, add onions, cover with boiling water and let cool.
  • Peel and discard skins and water.
  • Rinse onions and return to pot.
  • Sprinkle onions with pickling salt.
  • Cover onions again with boiling water and let stand for 24 hours.
  • Drain and reserve salted water.
  • Rinse onions with cold water and return to cooking pot.
  • In a separate pot, bring reserved salted water to a boil.
  • Pour over onions.
  • Repeat this same process for another 2 full days.
  • At the beginning of the 4th day, drain and discard water.
  • Rinse onions thoroughly.
  • In a cooking pot, add sugar, vinegar and spices that are wrapped in a cheese cloth and bring to boil; boil for 2 minutes.
  • Pour this liquid over the onions.
  • Cover and let sit for 24 hours.
  • Drain off liquid, save and reheat.
  • Pour this liquid over the onions again.
  • Repeat this process for a total of 3 days, which is now the 6th day.
  • On the 7th day, which is the last day, drain and reserve the liquid.
  • Wash onions thoroughly.
  • Reheat the reserved liquid.
  • Prepare and sterilize jars.
  • Fill jars with onions and pour the hot liquid over the onions in the jars to within 1/4 inch of the top.
  • Wipe tops of rims very clean.
  • Place prepared lids on top and screw on screw lids just finger tight.
  • Place jars in a hot bath in a canner and boil for 5 minutes.
  • Remove from bath and place on a towel.
  • Cover with another towel to cool.
  • Jars are sealed when the tops"pop" and are concave, (turned down.).
  • Wipe jars clean, lable and store in a cool, dry place.