Juniper-Maple Cocktail Onions

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  • Makes: 20 servings
  • Serving Size: 3 onions
  • Makes: 4 half-pints
  • Prep: 30 mins
  • Chill: 4 hrs
  • Cook: 15 mins

Juniper-Maple Cocktail Onions

Directions

  1. In a medium saucepan cook onions in enough boiling water to cover for 1 minute; drain and cool slightly. Remove stem ends; peel onions.
  2. In a large bowl combine the 2 1/2 cups water and salt; add onions. Cover and chill for 4 hours; drain. Rinse with cold water; drain again.
  3. In a medium stainless-steel, enamel, or nonstick heavy saucepan combine the 1 1/4 cups water, white vinegar, maple syrup, red wine vinegar, and juniper berries. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 15 minutes.
  4. Pack onions into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Pour hot vinegar mixture over onions, distributing juniper berries evenly among jars and maintaining the 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  5. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 1 week before serving. Makes 4 half-pints.
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Nutrition Facts (Juniper-Maple Cocktail Onions)

  • Per serving:
  • 53 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 155 mg sodium ,
  • 12 g carb. ,
  • 0 g fiber ,
  • 8 g sugar ,
  • 0 g pro.
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