Free Recipe Onion Ring Pickles
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Onion Ring Pickles Recipe
1-1/2 lb Small to medium crisp; fresh
-mild onions
18 Whole cloves
18 Black peppercorns
3 ts Mustard seed
1-1/2 ts Celery seed
2 c Distilled white vinegar or
-cider vinegar
1/2 c Water
1 c Sugar
2 ts Salt
1-1/2 ts Turmeric
1/8 ts Ground cinnamon
Onion Ring Pickles Preparation
Peel the onions and slice them 1/4-inch thick; separate the slices into rings. Divide the onion rings amongst three pint canning jars. To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoon mustard seed, and 1/2 teaspoon celery seed. 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. 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. 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. This recipe yields 3 pints. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK – (Show # CR-9639 broadcast 09-06-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 09-23-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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