Pickled Onions

• 10 ounces, weight Package White Pearl Onions, Unpeeled
• 1 cup Water
• 2 Tablespoons Canning Salt
• 1 cup Cider Vinegar
• 1 Tablespoon Sugar
• 1 Tablespoon Pickling Spices

1. Sterilize jars:
2. 1.tash 1-pint Mason-type jars in hot suds and rinse in scalding water.
3. 2.tut jars in a kettle and cover with hot water.
4. 3.tring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle.
5. 4.turn off heat and let jars stand in hot water.
6. 5.tust before they are filled, invert jars into a kitchen towel to dry. (Jars should be filled while they are still hot.)
7. 6.tterilize jar lids 5 minutes, or according to manufacturer's instructions.
8. Prepare onions:
9. 1.tn a 3-quart saucepan bring 2 quarts water to a boil and boil onions 2 minutes. Remove pan from heat and cool onions in cooking liquid until they can be handled.
10. 2.tarefully trim root ends and peel.
11. 3.tn a small bowl stir together water and salt until salt is dissolved and add onions.
12. 4.tet onions stand, covered, at room temperature 24 hours.
13. 5.train onions in a sieve and rinse well.
14. 6.train onions again and transfer to a sterilized jar.
15. 7.tn a small saucepan bring vinegar, sugar, and pickling spices to boil, stirring until sugar is dissolved.
16. 8.tour vinegar mixture over onions and seal jar with lid.
17. 9.tarinate onions, covered and chilled, at least 4 days to develop flavors.
18. 10.tnions keep, covered and chilled, about 1 month, as long as they are removed with a clean fork or spoon.
19. 11.terve onions slightly chilled or at room temperature.

onions, water, canning salt, vinegar, sugar, pickling spices

Taken from tastykitchen.com/recipes/canning/pickled-onions/ (may not work)