Wednesday, January 16, 2013
Canned Bread and Butter Onions
This tasty little number is a recipe I created after first tasting a mixed veggie pickle at the age of 26. The onions are the only part I liked so now that is what I make.
A sandwich’s delight. This is a very versatile recipe. You can use them on sandwiches, with meats like roast beef. It is wonderful on chicken. It can be added any where pickle relish goes like hot dogs, hamburgers, in macaroni salad. My favorite is a roast beef sandwich with these onions. It is just to die for.
6 good sized Valhalla onions sliced.
1/3 cup pickling salt
2 cloves garlic diced or 2 teaspoons garlic from jar
1 ½ cup brown sugar
1 ½ cups sugar
2 cups apple cider vinegar
1 tablespoon mustard seed
1 ¼ teaspoons turmeric
1 teaspoon celery seed
1 ½ tablespoon pickling spice
Combine onions, salt and garlic, add two inches ice and cover with a heavy plate over night (up to 24 hours) Drain.
In a large pot combine spices, sugar, vinegar and onions. Bring to a full boil.
Put onions and some liquid in hot sterilized jelly jars leaving ½ inch head space.
Wipe jars and adjust lids.
Process in a boiling water bath for 10 minutes (Time after it starts boiling)