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Ingredients
- 2 quarts. sm. white onions (2 lbs.)
- 3/4 c. coarse or possibly pickling salt
- 2 c. red wine vinegar
- 2 c. water
- 1 1/2 c. sugar
- 2 cinnamon sticks (each 3 inch long)
- 1 tbsp. whole cloves
- 1 tbsp. whole allspice
Directions
- Pour boiling water over onions to cover. Let stand 2 min. Drain and add in cool water to cover. Peel onions; place in a large bowl. Add in salt and sufficient cool water to cover. Place a heavy plate of a size to fit inside the bowl over onions to keep them under salted water. Let stand overnight. Drain. Rinse in cool water and drain again. Bring vinegar, water, sugar, and spices to boiling in large kettle. Cover. Boil 5 min; add in onions; return to boiling. Throw away cinnamon; put onions into 2 (32 oz) jars, using slotted spoon. Fill with liquid. Wipe jars clean with a damp cloth and seal.
- Chill at least 24 hrs to develop flavor. Drain before serving. Keeps well up to 6 weeks. For longer storage, pack onions into 4 (16 oz) jars. Adjust caps. Process 10 min in boiling water bath.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2416g | |
| Calories 1750 | |
| Calories from Fat 25 | 1% |
| Total Fat 3.0g | 4% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 124mg | 5% |
| Potassium 2010mg | 57% |
| Total Carbs 417.19g | 111% |
| Dietary Fiber 23.1g | 77% |
| Sugars 348.73g | 232% |
| Protein 13.62g | 22% |
