Crisp Pickled Silver Skin Onions

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 5 lbs silver skin onions
• 1 cup pickling salt
• 4 cups granulated sugar
• 4 cups vinegar
• 2 tablespoons whole allspice, spices

Recipe

• 1 in a large pot, add onions, cover with boiling water and let cool.
• 2 peel and discard skins and water.
• 3 rinse onions and return to pot.
• 4 sprinkle onions with pickling salt.
• 5 cover onions again with boiling water and let stand for 24 hours.
• 6 drain and reserve salted water.
• 7 rinse onions with cold water and return to cooking pot.
• 8 in a separate pot, bring reserved salted water to a boil.
• 9 pour over onions.
• 10 repeat this same process for another 2 full days.
• 11 at the beginning of the 4th day, drain and discard water.
• 12 rinse onions thoroughly.
• 13 in a cooking pot, add sugar, vinegar and spices that are wrapped in a cheese cloth and bring to boil; boil for 2 minutes.
• 14 pour this liquid over the onions.
• 15 cover and let sit for 24 hours.
• 16 drain off liquid, save and reheat.
• 17 pour this liquid over the onions again.
• 18 repeat this process for a total of 3 days, which is now the 6th day.
• 19 on the 7th day, which is the last day, drain and reserve the liquid.
• 20 wash onions thoroughly.
• 21 reheat the reserved liquid.
• 22 prepare and sterilize jars.
• 23 fill jars with onions and pour the hot liquid over the onions in the jars to within 1/4 inch of the top.
• 24 wipe tops of rims very clean.
• 25 place prepared lids on top and screw on screw lids just finger tight.
• 26 place jars in a hot bath in a canner and boil for 5 minutes.
• 27 remove from bath and place on a towel.
• 28 cover with another towel to cool.
• 29 jars are sealed when the tops"pop" and are concave, (turned down.).
• 30 wipe jars clean, lable and store in a cool, dry place.