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Saturday, September 11, 2010

Pickle and Relish #3

Pickled Onion Rings

8 cups sliced onion rings(about 3 pounds)
boiling water
1 cup white vinegar
1 cup sugar
2 teaspoon salt
1/2 teaspoon mustard seed

Blanch onions in boiling water for 4 minutes. Drain. Ina large saucepan, combine vinegar, sugar, salt and mustard seed. Bring to a boil. Add onions and simmer for 4 minutes. Pack into sterilized standard canning jars. Fill to 1/2 inch of top, making sure vinegar covers onions. Use proper canning instructions to can onions.

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