|All, and I mean all, the sample recipes I found called for sugar,|
which I left out. Hope that wasn't a mistake
The Rowhouse Livin' household doesn't consume a lot of pickles, so I hardly ever make them, whether onions, or cucumbers, or any other type of pickle. I used to make bread-and-butter pickles, but after a few intervals of realizing it was taking me two years for us to finish a mere five pints of pickles, I decided to leave them out of my canning repertoire for a while. So I'm realistic and imagine it will take me a while to get through these onions. I see them as a topping for salads, or a winter sandwich condiment, or a relish to accompany the pizzas I make for my Sunday semi-potluck dinners. I'm really looking forward to popping the lids and seeing how they turned out.
If you are not familiar with home canning, please see the National Center for Home Food Preservation. This recipe does not substitute for a complete set of instructions on safe home canning practices. Jar size: pints. Slice the onions in half lengthwise, then into narrow slices crosswise. Add to a large saucepot, cover with vinegar, add 1 generous tablespoon non-iodized salt, and bring to a boil. Gently simmer onions for 10 minutes.
Into each pint jar, add a few whole cloves, a few peppercorns, 1/4 teaspoon whole mustard seed, and 1/4 teaspoon celery seed. Fill heated jars with hot onions and cooking liquid, leaving 1/2 inch headspace. Process pints 10 minutes (sea level) in a boiling-water bath canner. For this batch, 8 onions yielded 6 pints.