Home Style Pickled Onions

TIPS; Tip to Peel Onions ~ Place the onions in a pot of boiling water 3 minutes. Drain, then transfer to bowl of iced water. Peel/Rub the skins from the onions and trim the tops and bottoms. Do not leave the onions in the iced water once cooled in the water, as the onions will go mushy.

Step 1: Place the peeled onions in a bowl, scatter on the salt ~ making sure the salt is distributed and leave overnight.

NOTE~ Don't leave your onions in the salt mix too long (approx 12 hours) as if left longer than overnight they will be soft and they won't be crisp.

Step 2: Next day, rinse the onions and dry with kitchen or paper towel.

Step 3: Place all the spices, vinegar, bay leafs and sugar into a large stainless steel pan and heat to dissolve the sugar but do not boil, slowly simmer mix for a few minutes.

Step 4: Pack the onions into clean, sterilized jars. Pour over the vinegar and spice liquid to fill the jars, make sure each jar has pickling spices and a bay leaf placed in each ~ check that there are no air pockets in jars.

Step 5: Seal and allow to stand for two to four weeks before using.

NOTE; The onions will be ready to eat after about one month or better if kept for two. Once opened, the onions must be stored in a refrigerator.