HOT Pickled Onions

Submitted by CountryLady

"These NEVER last in my home! I usually double the ingredients & do about 10 lbs of those tiny, little onions at a time. I hate peeling them so my motto is......"if you don't help, then you don't eat". I never have any trouble getting "volunteers"!!! The elapsed time is overnight but I've guessed at the prep time - it depends on the "volunteers" and whether or not, you're drinking wine!!"

 

• Ready In: 3hrs 15mins
• Ingredients: 6
• Yields: 5-6 pints

ingredients

• 4 quarts silver skin onions
• 1 cup salt
• 2 quarts white vinegar
• 2 cups white sugar
• 1⁄4 cup mixed pickling spices
• dried chili

directions

1. Cover onions with boiling water.
2. Let stand for 5 minutes.
3. Drain& cover with cold water.
4. Peel& place into a large (NON METAL) bowl or container.
5. Add salt, cover with cold water& let stand OVERNIGHT.
6. Drain onions, rinse well with cold water& drain again.
7. Set aside.
8. Combine vinegar& sugar in a large, heavy pot; tie spices into a cheesecloth bag& add to pot.
9. Bring to a boil& boil for 5 minutes.
10. Remove spice bag, add onions to the boiling liquid& boil for another 3- 5 minutes.
11. Place onions in hot, sterilized jars.
12. Add a small, dried chili pepper (or 5- 6 pepper corns) to each jar.
13. Fill with hot liquid to 1/4 inch of top of jar& seal immediately.
14. Store in cool, dark spot for at least a month before serving.