Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a 6- to 8-quart pot combine water, mustard, lemon juice, salt, pepper, and allspice. Bring to boiling; add onions. Boil, uncovered, for 5 minutes.
Ladle hot onion mixture into hot clean pint canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a pressure canner at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for dial-gauge canner, for 40 minutes (start timing when canner reaches 10 or 11 pounds pressure), adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.
To serve, place contents of one jar in a medium saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).