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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 quarts white pickling onions, peeled ((4 l) small) |
1 cup salt (1/4 l) |
2 quarts white vinegar (2 l) |
2 cups sugar (400 g) |
1/4 cup mustard seeds (1/2 dl) |
2 tablespoons prepared horseradish |
white peppercorns |
bay leaf |
pimiento, slices |
Directions:
1. Sprinkle the onions with the salt. Cover with cold water and let stand 6-8 hours or overnight. Rinse thoroughly with cold water, and drain well.
2. Combine the vinegar, sugar, mustard seed, and horseradish in a pot and simmer for 10 minutes.
3. Spoon the onions into hot, sterilized jars, adding a few peppercorns, a bay leaf, and some pimiento slices to each jar.
4. Pour the boiling hot vinegar mixture over the onions, leaving 1/4-inch headspace, and seal.
5. Or close the jars and process in a boiling-water bath for 10 minutes.
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