Ingredients:
- 5 pounds sweet onions, peeled, ground or finely chopped
- 2 red bell peppers, washed, seeds and stems removed, ground or finely chopped
- 1/4 cup kosher salt or canning salt
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 teaspoon ground turmeric
- 2 cups cider vinegar
- 1 teaspoon mixed pickling spices
Preparation:
Bring a saucepan of water to a simmer, reduce heat to low and add the jar lids. Keep them in the hot water, but do not boil.
Half fill a canning kettle with water; add the jars and bring to a boil. Reduce heat to low and keep jars hot while the onion mixture is simmering.
Drain the vegetables in a find mesh strainer, squeezing gently.
In a large nonreacive pot, combine the sugars, turmeric, and vinegar.Put pickling spices in a cheesecloth bag and add to the vinegar and sugar mixture. Bring to a simmer; reduce heat to low and simmer gently for 5 minutes.
Add the well drained vegetable mixture, increase heat to medium, and bring to a boil. Lower heat to medium low and simmer for 30 minutes. Fill the hot jars and wipe rims with damp paper towels. Fit the jars with the lids and screw jar rings on firmly.
Put the jars on a rack in the canner and fill with more very hot or boiling water so it comes at least 1 inch above the tops of the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove the jars to a rack to cool. Do not invert.
Makes about 4 pints.
Sweet and Sour Onions
Sweet Onion Casserole
Onion Muffins
Sweet Onion Pie
Onion Mushroom Casserole
Onion Pudding
Onion Squares
Creamed Onions
Creamed Onions I
Creamed Onions II
Grilled Whole Onions
Onion Recipe Index
Ham Recipes Index
Side Dish Casseroles
Crockpot Vegetable
Deep Fryer Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
