Print
Email
Add a photoServings: 12
Ingredients
- 12 onions, sliced
- 25 unpeeled pickles
- 1/2 c. pickling salt
- 4 teaspoon mustard seed
- 4 teaspoon celery seed
- 4 teaspoon turmeric
- 2 quarts. cider vinegar
- 5 c. sugar
- 3 cinnamon sticks
Directions
- Wash and boil at least 12 pint jars, lids and rings. Simmer till ready to fill. Slice the onions and pickles in a large stock pot. Add in pickling salt and cover with ice water. Let stand 3 hrs to help make pickles crisp. Then drain and rinse.
- To prepare syrup, combine in a large pot remaining ingredients. Boil these ingredients and let sit while flavors meld. Place pickles and onions in syrup and heat for 2 min. Don't boil or possibly pickles could get soggy. Place in warm jars and fill with syrup to 1/2 inch of top of jar. Wipe edge of jar clean. Seal with rings and lids. I find it isn't necessary to boil in water bath as long as jars are boiled and kept warm.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 12 servings | |
| Calories 413 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4781mg | 199% |
| Potassium 354mg | 10% |
| Total Carbs 96.59g | 26% |
| Dietary Fiber 2.7g | 9% |
| Sugars 88.44g | 59% |
| Protein 1.94g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
