No-Salt Pickled Cocktail Onions |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 pints | ||||||||||||
| INGREDIENTS: | ||
| 4 quarts tiny white boiling onions | 7 cups white vinegar | 2 cups sugar |
| 4-8 teaspoons crushed red peppers | 8 thin slices horseradish root | 8 bay leaves |
| 1 | Peel the onons. Combine the vinegar and sugar in a suacepan. Bring to a boil. Add the peeled onions and return to a boil. |
| 2 | Meanwhile, place 1/2-1 teaspoon of red pepper in each clean, hot pint jar, along with 1 slice of horseradish root and 1 pay leaf. Pack with onions and brine, leaving 1/2 inch headspace. Seal. |
| 3 | Process for 10 minutes in a boiling-water-bath canner, according to the directions. |