PICKLED ONIONS
2 pints cider vinegar
1/4 oz cinnamon sticks
1/4 oz whole cloves
1 dozen peppercorns
1/4 oz mace
1/4 oz whole allspice
2 bay leaves
Tie spices in a small
piece of muslin,
place in vinegar
and allow
to steep for about
1 to 2 months for a good flavor.
Place vinegar and spices
in a glass or china bowl
standing in a pan of water.
Cover bowl, bring water to
boil, remove from heat.
Allow to get quite cold - at least 2 hours.
Select small, even-sized onions.
Place without peeling in a brine
made from 1 lb salt to 1 gallon of water.
Place a plate on top to
keep onions submerged.
Leave 12 hours,
peel and place in
fresh brine for 24 hours.
Drain thoroughly,
pack into screw-top jars,
and cover with cold,
spiced vinegar
which should be half an inch above onions.
Cover
securely with vinegar-resistant tops.
For best flavor keep about
3 months before eating.
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