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Prep Time: About 1 hour
Chill Time: 240 minutes (including 10 min. processing in water
bath)
Servings: 1.3 L (4p ints)
1.4 kg (3 lbs) small white onions 2.5 –
5 cm (1 to 2 inches in diameter)
1 L (4 cups) white vinegar (5% acidity)
420 mL (1-2/3 cups) water
75 mL (1/3 cup) Windsor Coarse Salt®
10 mL (2 tsp) mustard seed
5 mL (1 tsp) celery seed
5 mL (1 tsp) whole black peppercorns
16 whole cloves
Preparation
Peel onions, trim off ends. Rinse in cool
running water, drain. Cooking
In large pot combine vinegar, water, and
salt. Bring to a boil, stirring to dissolve salt. Add onions to
boiling brine; simmer for 5 minutes. Pack onions into sterilized
pint jars. To each jar add: 2.5 mL (1/2 tsp) mustard seed, 1.25
mL (1/4 tsp) celery seed, 1.25 mL (1/4 tsp) peppercorns, and 4
whole cloves. Fill each jar with hot brine, leaving 1.27 cm (1/2
inch) headspace. Remove air bubbles using a non-metal spatula.
Wipe rims of jars and adjust lids. Process for 10 minutes in a
boiling water bath.
NOTE: If onions are large 5 cm (2 inches) in diameter, 1 to 2
more sterilized pint jars may be needed. Use additional spices
as needed for each jar.
Processing time above is for under 300 m (1,000 ft). For altitudes
300-1,830 m (1,000-6,000 ft), process 15 minutes; above 1,830
m (6,000 ft), process for 20 minutes.
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