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Discussion in 'Homesteading Questions' started by susieQ, Jul 9, 2005.
Have many sweet onions and need help with a pickling receipe for them. PLEASE help?
By sweet onions do you mean red onions?
You might want to search on google using the following search string
+canning +onions +red
sweet onions.....vidalia (white). I will try that search on google. THANKS
Sweet onion relish
5 lb. sweet onions chopped (about 10 cups)
1 cup sugar
2 1/4 cups white distilled vinegar
2 Tbs canning salt
2 Tbs celery seed
Combine all ingredients in a heavy 8 quart saucepan. Bring to a boil. Reduce heat and simmer 10 minutes stirring occasionaly. Ladle relish into clean jars (I use pints) leaving 1/2 inch headspace. Process 10 minutes in a hot water bath. Yield about 5 pints.
THANKS a bunch!!!!
Vidalia Onion Jelly
2 pounds Vidalia onions or other sweet onions,
thinly sliced (about 9 cups)
2 cups water
1 (1 3/4 ounce) package powdered pectin
3/4 cup white vinegar (5% acidity)
5 1/2 cups granulated sugar
Combine onion and water in a Dutch oven; bring to a boil. Remove from heat and cool. Press onion through a jelly bag or cheesecloth to extract juice. If necessary, add water to juice to measure 3 cups.
Discard onion pulp.
Combine onion liquid, pectin, and vinegar in a large saucepan; stir well. Bring to a boil, stirring constantly. Stir in sugar, and return to a boil.
Remove from heat; skim foam off with a metal spoon. Pour hot jelly quickly through a sieve into hot sterilized jars, filling to 1/4 inch from top; wipe jar rims.
Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.
Yield: 6 half-pints.
thanks for the receipes! gotta try both.
I will get my wife to comment in this thread. She's doing some pickling now (our cucumbers sort of overwhelmed us), and has made a handful of jars of relish. She let me taste a sweet pickle today, it had quite a "bite" to it.
Well, I have a few pints of Peppers to pickle.
I have Jalapeno, chilles, cayenne, tabasco and banana Peppers.
I'm going to put some of each in every jar.
I have a few Sweet Peppers & Anchos coming on too. But my DS says
they pro'bly have crossed. They are all in the same little stretch of garden.
I want to wait ' til they get ripe though, for the color.
I'm just going to go by the recipe in the Ball Blue Book.
It sounds like an easy way to go.
I've never done this before. Yup, I know wear rubber gloves when
handling & cutting hot Peppers.
Good Canning Y'all