Preparation:
pour boiling water over onions, let stand for 2 minutes drain well and cover with cold water let stand for 5 minutes, drain, and peel sprinkle onions with salt cover with water and soak overnight drain, rinse well, and drain again wrap pickling spices in cheesecloth and secure with string, for a sachet combine vinegar, sugar, and sachet in a saucepan, over a medium flame heat to a boil and remove from heat remove and discard sachet pack onions into heated sterile jars pour in hot vinegar mixture to cover, leaving 1/4-inch headspace cover and seal immediately store in a dark, cool, and dry place serve at room temperature |
