Pickled Onions Unverified!

Yield: 6 1/2 pints


  • 3 lbs pickling onions
  • 1/2 cup salt
  • 1 cup sugar
  • 1 quart white vinegar
  • chili peppers
  • peppercorns


Take 3lbs pickling onions. Cover with boiling water for five minutes. Pour off, peel put 1/2 cup salt and enough cold water to cover and let stand overnight.

Add one cup sugar to one quart white vinegar and bring to a boil. Drain onions and add to boiling vinegar and just warm through: DO NOT BOIL. Sterilize 1/2 pint jars, put 2 red chili pepper and four peppercorns in each jar. Fill jars with onions, cover with vinegar juice and seal.