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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pickled Walla Walla Onions

Serving size: 1/4cup Yield: 7 pints
Prep 1 hr 15 mins Process 10 mins
Pickled Walla Walla Onions
  • 5 1/2  pounds  Walla Walla onions or other sweet onions (such as Vidalia, Maui, or Sweet Spanish)
  • 4  medium  red and/or green sweet peppers
  • 4 1/2  cups  cider vinegar
  • 2/3  cup  honey
  • 1  teaspoon  mustard seeds
  • 1  teaspoon  whole allspice
  • 1/2  teaspoon  anise seeds
  • 7  fresh bay leaves

1. Cut onions into 1/4-inch-thick slices; separate into rings (you should have 22 cups onion rings). Remove stems, seeds, and membranes from peppers; cut crosswise into 1/4-inch-thick rings (you should have 6 cups loosely packed rings).

2. In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar, honey, mustard seeds, allspice, and anise seeds. Bring to boiling; boil, uncovered, for 3 minutes. Add onion rings; cook and stir gently for about 8 minutes or just until onions begin to turn limp. Remove from heat; stir in pepper rings.

3. Add one of the bay leaves to each hot, sterilized pint canning jar. Using tongs, remove onion and pepper rings from pot and pack into jars, leaving a 1/4-inch headspace. Ladle hot vinegar mixture over onion mixture, maintaining the 1/4-inch headspace. Wipe jar rims; adjust lids.

4. Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts (Pickled Walla Walla Onions)
  • cal. (kcal) 37,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 10,
  • fiber (g) 1,
  • pro. (g) 1,
  • sodium (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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