Michaels Slightly Salty Pickled Onions Recipes

Steps:

• Pack the chiles into 2 (1-quart) jars and add enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons of sugar and 2 tablespoons of salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.

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.

Steps:

• Stir together until sugar and salt dissolve before using. Add onions, brine and 2 tablespoons of pickling-spice blend to a heavy-bottomed pan. Bring to a boil, then remove from heat immediately. Pour onions and liquid into a sterilized Mason jar. Cover and store at room temperature for two days before using. Refrigerate after opening.

Steps:

• Place onion slices into a small saucepan and cover with water. Bring to a boil; drain and transfer to a nonreactive bowl.
• Bring vinegar, sugar, salt and cloves to a boil in the saucepan. Pour over the onion slices, and let cool.
• Chill in an airtight container for at least 2 hours, or up to a month.

Steps:

• Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat. Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes. Cool completely before serving.