Pickled Onions

Preparation info
  • Makes

    8 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Quick and easy version of the old-fashioned onion pickles. Good!


  • 4 qts. small onions
  • 1 c. salt
  • ¼ c.


  • Peel onions. Add salt and let stand overnight.
  • In the morning, put in colander and rinse thoroughly with cold water to remove all salt. Drain.
  • Tie spices loosely in a bag; boil 10 minutes with vinegar and sugar. Discard spices.
  • Pack onions into hot jars. Pour boiling hot vinegar mixture over. Adjust lids. Process in boiling water bath (212°) 5