CRISP PICKLED SILVER SKIN ONIONS
These silver skin onions are supberb when finished. It does take time if you can do it and you will be rewarded. This recipe was given to me by my mother over 40 years ago. It takes 7 days of a short time each day to achieve great results.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 1h30m
Yield 4 pint jars
Number Of Ingredients 5
Steps:
- In a large pot, add onions, cover with boiling water and let cool.
- Peel and discard skins and water.
- Rinse onions and return to pot.
- Sprinkle onions with pickling salt.
- Cover onions again with boiling water and let stand for 24 hours.
- Drain and reserve salted water.
- Rinse onions with cold water and return to cooking pot.
- In a separate pot, bring reserved salted water to a boil.
- Pour over onions.
- Repeat this same process for another 2 full days.
- At the beginning of the 4th day, drain and discard water.
- Rinse onions thoroughly.
- In a cooking pot, add sugar, vinegar and spices that are wrapped in a cheese cloth and bring to boil; boil for 2 minutes.
- Pour this liquid over the onions.
- Cover and let sit for 24 hours.
- Drain off liquid, save and reheat.
- Pour this liquid over the onions again.
- Repeat this process for a total of 3 days, which is now the 6th day.
- On the 7th day, which is the last day, drain and reserve the liquid.
- Wash onions thoroughly.
- Reheat the reserved liquid.
- Prepare and sterilize jars.
- Fill jars with onions and pour the hot liquid over the onions in the jars to within 1/4 inch of the top.
- Wipe tops of rims very clean.
- Place prepared lids on top and screw on screw lids just finger tight.
- Place jars in a hot bath in a canner and boil for 5 minutes.
- Remove from bath and place on a towel.
- Cover with another towel to cool.
- Jars are sealed when the tops"pop" and are concave, (turned down.).
- Wipe jars clean, lable and store in a cool, dry place.
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nipuna virasinha
[email protected]These pickled onions are a bit too sweet for my taste. I think I'll try making them with less sugar next time.
agency chain
[email protected]I'm not a huge fan of pickled onions, but these are actually really good. They're not too vinegary, and they have a nice sweetness to them.
Antony Toribio
[email protected]These pickled onions are a great way to add a pop of flavor to my tacos and burritos.
oyindamola ruth
[email protected]I love the crunch of these pickled onions. They're a great way to add some texture to my sandwiches and wraps.
Tazlian Mosongo
[email protected]These pickled onions are the perfect addition to my summer salads.
Tammy Bolerjack
[email protected]I've never pickled onions before, but this recipe made it so easy. I'm definitely going to be making these again.
Hammad Jutt
[email protected]These pickled onions are a great way to use up extra silver skin onions. They're also a great gift idea for friends and family.
Melina Banuelos
[email protected]I love the pop of color that these pickled onions add to my dishes. They're also a great way to add some extra flavor without overpowering the other ingredients.
TEACHAINAL Techno
[email protected]I've made these pickled onions several times now, and they always turn out perfectly. They're so easy to make, and they're always a hit with my family and friends.
Imran babu
[email protected]These pickled onions are a delightful addition to any meal. They have a wonderfully balanced flavor that is both tangy and sweet, with a slight crunch that adds a nice textural contrast.