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Thursday, September 9, 2010

Pickled Onions

Serve these pickled onions and stand back,
they are so good with pork and beans.

2-3 pounds tiny yellow onions
1 gallon cool water
1/4 cup salt
2 tablespoons crushed red pepper
2 teaspoons sweet basil
6 small bay leaves
1 quart distilled white vinegar
1 cup water
2 tablespoons liquid crab boil
2 drops red food coloring (optional)

Peel the onions and place in a
glass or plastic container.
Mix the water and salt,
pour over the onions
and let soak overnight.
The next day, take clean canning jars
and sprinkle some of the red pepper,
basil and bayleaf on the bottom.
Pack the onions to 1/3 level,
then repeat in layers.
When the jars are packed,
mix the vinegar, water,
crab boil and food coloring
and pour over onions.
Cap the jars and refrigerate
for at least one week before using.
If you increase the amount you're making,
just maintain a 3:1 ratio of vinegar to water.

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