“These NEVER last in my home! I usually double the ingredients & do about 10 lbs of those tiny, little onions at a time. I hate peeling them so my motto is......"if you don't help, then you don't eat". I never have any trouble getting "volunteers"!!! The elapsed time is overnight but I've guessed at the prep time - it depends on the "volunteers" and whether or not, you're drinking wine!!”
3hrs 15mins
5-6 pints

Ingredients Nutrition


  1. Cover onions with boiling water.
  2. Let stand for 5 minutes.
  3. Drain& cover with cold water.
  4. Peel& place into a large (NON METAL) bowl or container.
  5. Add salt, cover with cold water& let stand OVERNIGHT.
  6. Drain onions, rinse well with cold water& drain again.
  7. Set aside.
  8. Combine vinegar& sugar in a large, heavy pot; tie spices into a cheesecloth bag& add to pot.
  9. Bring to a boil& boil for 5 minutes.
  10. Remove spice bag, add onions to the boiling liquid& boil for another 3- 5 minutes.
  11. Place onions in hot, sterilized jars.
  12. Add a small, dried chili pepper (or 5- 6 pepper corns) to each jar.
  13. Fill with hot liquid to 1/4 inch of top of jar& seal immediately.
  14. Store in cool, dark spot for at least a month before serving.

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