Pit Temperature: 180* Smoke
Desired Internal Temperature:
Cooking Time:
Pallets Used: Briquettes
Directions:
2 pounds small onions 6 T white sugar 1 bottle Balsamic vinegar or Malt vinegar 1 qt white vinegar OPT 1.5 qt water 1 T pickling spice 2 qt mason jars or 1 large plastic container Soak the onions in warm water for 45 mins to loosen the skins, remove silver skin also. Cut the top (long part) off the onion close. Barely cut the root section (dark part) If you cut this too close the onion will fall apart. While your onions are soaking, mix the sugar with the water and dissolve. Place peeled onions in container and fill with the sugar brine, Fill to the top and tighten the lid. Fridge for 24 hours. After the 24 hours rinse the onions well, pat dry and smoke for 30 to 45 mins. See ya in 24 NOTE: If using metal top jars you will need to cover the jar opening with plastic wrap and then tighten the lid. This will keep the vinegar from reacting with the metal. Fill you jar with onions and fill 2/3 with the vinegar of your choice. Add the spice and fill to the top with water. Place in fridge for 1-2 weeks........Enjoy
Posted on: 2016-03-12 20:38:39 Forum URL:: NO URL