Michaels Slightly Salty Pickled Onions Recipes

MICHAEL'S SLIGHTLY SALTY PICKLED ONIONS

Steps:

• Peel the onions.
• Place them in a large crock.
• Bring 1 cup of salt and 2 quarts of water to a boil, and pour over the onions.
• Let stand for 2 days in a cool spot, then drain them.
• Make more brine, and pour it while hot over the onions.
• Let stand for 2 more days, then drain them.
• Put your jars in a canner, and cover with water.
• Bring to a boil and boil 10 minutes.
• Make more brine and this time add the onions, and boil them for 3 minutes.
• Fill the hot sterilized jars with the drained onions.
• Mix the vinegar, water and sugar.
• Heat to boiling and pour over the onions.
• Seal at once, according to manufacturer's instructions (generally, boil lids for 5 minutes) and process in boiling water for 10-15 minutes.
• Jars should be kept in a cool, dry, dark place until opened. Leave them at least a couple weeks. Once opened, store each jar in the fridge.

PICKLED SWEET ONIONS

Steps:

• Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid., In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.