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| | Pickled Onions
2 pounds of small white onions
4 cups of water
1/2 cup of salt
1 quart of malt vinegar
2 tablespoons of pickling spices
4 cloves
2 bay leaves
Peel onions. Heat water and salt to boiling point. Pour salted water over the onions and leave onions to soak for 12 hours. Place vinegar, pickling spices, cloves and bay leaves in a saucepan. Cover and simmer for 10 minutes. Add onions and cook, uncovered for 15 minutes. The onions should remain firm and crunchy. Transfer onions to sterilized jars. Pour the vinegar over the onions. Cool and seal the jars. Allow the onions to marinate in the spiced vinegar for 1 month before serving. Serve as a sandwich accompaniment or with cold meats. Makes 2 (1 pint) jars |
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