• 2 lb. onions
  • 3/4 cup pickling salt
  • 4 cups water
  • Brine:
  • 3/4 cup sugar
  • 1 1/2 cups vinegar
  • 1 tsp. celery seed
  • 1 tsp. mustard seed
  1. Bring brine to a simmer and then add onions. Simmer for 2 minutes. Put in sterilized sealers.
  2. Makes 3 pints.
  3. ****Just a little hint preparing the small onions that are so good for Thanksgiving.
  4. Drop the onions into boiling water and let them boil for exactly a minute. Shock them in cold water. The skins will slip right off between your fingers. You may have to snip off the top. Make a cross in the root end with sharp knive to prevent unraveling of the layers. Then cook as usual..
  5. You may all know about this hint, but if not, happy onion cooking. Bosox
  6. Marlene
I used to make these often and then got out of the habit. I got tired of peeling those wee little onions. Since then the handy tip at the bottom was posted on the TOH BB so I just may get back into making these again.