We grew three varieties of onions : Autumn sown 'Radar' and 'Electric' which gave a reasonable quantity of bulbs and Spring sown 'Hercules' which produced a very good yield of large bulbs suitable for storing.
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Onions with 'thick necks' and blemishes making them usuitable for storing were used to make our Sweet Pickled Onion Rings.
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Ingredients:
- 6 pounds small to medium mild onions
- 72 whole cloves
- 72 whole black peppercorns
- 12 teaspoons mustard seed
- 6 teaspoons celery seed
- 8 cups cider vinegar
- 2 cups water
- 4 cups sugar
- 2 teaspoons salt
- 6 teaspoons ground turmeric
- 1/2 teaspoon ground cinnamon
To each sterilized pint jar add 6 cloves, 6 peppercorns, 1 teaspoon mustard seed and 1/2 teaspoon celery seed. Set aside.
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Peel and slice the onions into 1/4″ thick rings. Separate the onion rings carefully and divide among the jars.
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In a large nonreactive (in other words, glass, enamel or stainless steel) saucepan, stir together the vinegar, water, sugar, salt, turmeric and cinnamon over high heat. Heat the syrup to boiling and then allow to simmer for 2 minutes.
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Pour the hot liquid over the onion rings being sure to leave 1/4″ of headspace. Use a chopstick or skewer to remove air pockets that might be in the jars by running it along the inside wall of the jar. If needed, add more hot syrup to maintain the 1/4″ headspace. This prevents bacteria from growing, so don’t be tempted to half fill a jar.
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