Preparation:
1. In heatproof bowl, sprinkle onions with salt; pour in boiling water. Let stand for 12 hours. Drain and rinse well; drain again. Set aside.
2. Tie pickling spce in double thickness of cheesecloth. In large stainless steel or enamel saucepan, bring spice bag, sugar, vinegar and old water to boil; stirring often. Reduce heat and simmer for 5 minute; remove spice bag. Add onions; return to boil.
3. Fill sterilzed canning jars with onions to within 1 inch of rim; pour in boiling pickling liquid leaving 1/2 inch headpsace. Seal with prepared lids; transfer to boiling water to come 2 inches above jars. Cover; bring to boil. Boil for 5 minutes.
4. Transfer to racks; let cool. Check seals. Wipe, label and store in cool, dark, dry place. |
