This onion recipe spotlights the pearl onion. Pearl onions are small in size, about the size of a marble. They have a crunchy texture and are mild in taste. Blade mace is the dried shell of the nutmeg. This recipe has outstanding flavor.

3 - 10 oz. packages pearl onions

1 cup pure coarse salt

1-1/2 quarts boiling water

Blade mace

Whole cloves

White whole peppers

Bay leaves

1 cup 5% cider vinegar

1/3 cup water

1/2 cup sugar

1. Place peeled onions into a glass or enamelware container.

2. Make a brine of the salt and 1-1/2 quarts of boiling water and pour over the onions.

3. Cover, let stand for 2 days, then drain off the brine. Again make the same amount of brine.

4. Pour over onions in an enamelware saucepan; heat to boiling, then boil gently for 3 minutes.

5. Again drain the onions and pack them into clean hot jars.

6. Add and distribute evenly through the jar, a dime size blade of Mace, 6 whole peppers, 2 cloves and 1/4 of a bay leaf.

7. Heat vinegar, water and sugar to barely boiling and fill jars to top.

8. Seal with glass or enamel-lined lids.

Ready to use in 3 or 4 weeks.

Makes 5 half-pints.

Recipe courtesy of Magic Valley Growers, Ltd. in Wendell, Idaho.

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form