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    You are in: Home / Low-cholesterol / Michael's Slightly Salty Pickled Onions Recipe
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    Michael's Slightly Salty Pickled Onions

    Michael's Slightly Salty Pickled Onions. Photo by Jenny Sanders

    1/1 Photo of Michael's Slightly Salty Pickled Onions

    Total Time:

    Prep Time:

    Cook Time:

    123 hrs

    3 hrs

    120 hrs

    Jenny Sanders's Note:

    This recipe came from my friend Michael. He got the recipe from his grandmother, and made a few changes to it. (Like figuring out her very cryptic instructions.) These are a different pickled onion than the usual, having no extra spices and having a distinct salty quality. Of course, they don't have nearly as much salt in them as called for by the recipe, but they are definitely not a low-salt pickle. The quantity of brine to onions will depend on the size of your onions; and you will need to make several batches of the brine. (I've listed each batch.) He did not use pearl onions, just regular cooking onions, but small ones.

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    Ingredients:

    Serves: 64

    Yield:

    500ml j ...

    Units: US | Metric

    Directions:

    1. 1
      Peel the onions.
    2. 2
      Place them in a large crock.
    3. 3
      Bring 1 cup of salt and 2 quarts of water to a boil, and pour over the onions.
    4. 4
      Let stand for 2 days in a cool spot, then drain them.
    5. 5
      Make more brine, and pour it while hot over the onions.
    6. 6
      Let stand for 2 more days, then drain them.
    7. 7
      Put your jars in a canner, and cover with water.
    8. 8
      Bring to a boil and boil 10 minutes.
    9. 9
      Make more brine and this time add the onions, and boil them for 3 minutes.
    10. 10
      Fill the hot sterilized jars with the drained onions.
    11. 11
      Mix the vinegar, water and sugar.
    12. 12
      Heat to boiling and pour over the onions.
    13. 13
      Seal at once, according to manufacturer's instructions (generally, boil lids for 5 minutes) and process in boiling water for 10-15 minutes.
    14. 14
      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.

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    Ratings & Reviews:

    • on January 24, 2005

      55

      I was trying recreate the maryland sour pickled onion. I had sure had a hard time trying to buy them so I thought I would try this as my last hope. I have to say it is identical to it. I did ommit the sugar it calls for. The reason is I didn't want to take a chance on them being sweet.Thanks so much for the wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Michael's Slightly Salty Pickled Onions

    Serving Size: 1 (165 g)

    Servings Per Recipe: 64

    Amount Per Serving
    % Daily Value
    Calories 27.3
     
    Calories from Fat 0
    57%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 5308.2 mg
    221%
    Total Carbohydrate 6.1 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 4.4 g
    17%
    Protein 0.2 g
    0%

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