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Ingredientes
- 12 onions, sliced
- 25 unpeeled pickles
- 1/2 c. pickling salt
- 4 teaspoon mustard seed
- 4 teaspoon celery seed
- 4 teaspoon turmeric
- 2 quarts. cider vinegar
- 5 c. sugar
- 3 cinnamon sticks
Direcciones
- Wash and boil at least 12 pint jars, lids and rings. Simmer till ready to fill. Slice the onions and pickles in a large stock pot. Add in pickling salt and cover with ice water. Let stand 3 hrs to help make pickles crisp. Then drain and rinse.
- To prepare syrup, combine in a large pot remaining ingredients. Boil these ingredients and let sit while flavors meld. Place pickles and onions in syrup and heat for 2 min. Don't boil or possibly pickles could get soggy. Place in warm jars and fill with syrup to 1/2 inch of top of jar. Wipe edge of jar clean. Seal with rings and lids. I find it isn't necessary to boil in water bath as long as jars are boiled and kept warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 12 servings | |
| Calories 413 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4781mg | 199% |
| Potassium 354mg | 10% |
| Total Carbs 96.59g | 26% |
| Dietary Fiber 2.7g | 9% |
| Sugars 88.44g | 59% |
| Protein 1.94g | 3% |
