Pickled Onions

Ingredients

7 lbs small pickling onions, the hardest are the small round onions from the top of the perennial onion.
2 3- to 4-inch cinnamon sticks, broken
1 tbsp allspice berries
1 tbsp whole cardamom pods
1/2 tbsp mustard seed
1 tsp whole cloves
1 cup granulated sugar
1 cup firmly packed brown sugar
2 tsp pickling salt
4 cups cider vinegar
2 cups water

Instructions

Peel and lay onions in a strong brine for three days.

Tie the cinnamon, allspice and cloves in a spice bag or cheesecloth. Combine the sugars, pickling salt, vinegar and water in a nonreactive pot, and add the spice bag. Bring the contents to a boil, stirring to dissolve the sugar. Reduce the heat and simmer the liquid, uncovered, for 10 minutes.

Meanwhile, wash 8 pint or 4 quart canning jars and fill with hot water until needed. Prepare lids as manufacturer directs.

Drain the onions and pack into the pint or quart jars. Pour the hot liquid over the onions, leaving 1/2-inch head space.

Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process both pints and quarts in a boiling-water canner for 30 minutes (35 minutes at 1,000 to 6,000 feet; 40 minutes over 6,000 feet).

Store the cooled jars in a cool, dry, dark place.

Onions will be ready for use in six months’ time.

Notes

If you want to make pretty pickles, pick out the small pearly onions and arrange them in the jars with red chillies and one or two green capers. Let the vinegar be clear white vinegar or tint it golden by boiling the papery outer skins of onions in it.