Yield: Makes 2 jars

Ingredients

• 2 pounds small red or white pickling onions
• 2 cups tarragon vinegar
• 1 1/2 cups apple cider vinegar
• 12 whole cloves
• 10 peppercorns
• 2 bay leaves
• 1 cinnamon stick
• 3 tablespoons brown sugar, packed
• 1 teaspoon salt
• 1 1/2 cups water
• 2 small dried hot red chili peppers

Instructions

1. Drop the onions into a large pot of boiling water for 1 minute. Using a slotted spoon, lift the onions out of the water and, when cool enough to handle, slip off the skins. Discard the water.

2. To the pot, add the vinegar, cider, cloves, peppercorns, bay leaves, cinnamon, brown sugar, and salt. Bring the mixture to a boil. Remove the pot from the heat and add the peeled onions. Set aside until cool.

3. Pour into pint-size jars that have been boiled and sterilized. Add enough liquid to come within 1/4-inch of the rim. Add 1 dried chili to each jar. Seal with the lids. Store at room temperature for 2 days, then refrigerate.

Note:Before pickling foods, sterilize the jars and their lids by boiling them in enough water to cover for 10 minutes. Leave them in the hot water until ready to use.

Other Vegetable & Side Dish Recipes

Caramelized Onions
Chopped BBQ Vegetable Salad
Fried Tomatoes and Onions
Pickled Beets
Pickled Tomatoes
Potato, Green Bean, Onion Salad
Red Cabbage Coleslaw

Tip

Pickled Vegetables