Onion Ring Pickles

Name: Onion Ring Pickles
Ingredients: 1 1/2 pounds onions Small to medium crisp, fresh mild; 18 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

11 ingredients

5 steps

Ingredients

1 1/2 pounds onions Small to medium crisp, fresh mild
18 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

Directions

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.