Onion Ring Pickles

Photo by: bhamsandwich

Onion Ring Pickles

Food Ingredients:
1 1/2 pounds Small to medium crisp, fresh mild onions 18 whl cloves 18 Black peppercorns 3 teaspoons Mustard seed 1 1/2 teaspoons Celery seed 2 cups Distilled white vinegar or cider vinegar 1/2 cup Water 1 cup Sugar 2 teaspoons Salt 1 1/2 teaspoons Turmeric 1/8 teaspoon Ground cinnamon

Recipe preparation:
1 Peel the onions and slice them 1/4-inch thick; separate the slices into rings. Divide the onion rings amongst three pint canning jars. 2 To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoon mustard seed, and 1/2 teaspoon celery seed. 3 Combine the vinegar, water, sugar, salt, turmeric, and cinnamon in a stainless-steel or enameled saucepan. Heat to boiling, then simmer the mixture for 2 minutes. Fill the jars with the hot liquid, leaving 1/4-inch of headspace. Remove any bubbles and add more liquid if necessary. 4 If pickles are to be stored in the refrigerator, let them cool, then cover each jar with doubled plastic wrap and apply a cap; there is no need to seal the jars. 5 If the pickles are to be stored in the pantry, seal the jars with two-piece canning lids, following the manufacturer’s directions and process for 10 minutes in a boiling-water bath. Cool, label and store the jars. Let the pickles mellow for at least a month before serving them. 6 This recipe yields 3 pints.

Recipe source: Foodista recipe