Thank you so much Heather for the recipe and picture to share with the site. Enjoy!
Pickled Red Onions
3 cups white vinegar
1 cup white sugar
3 T pickling salt
4 pounds of red onions, thinly sliced
2 t whole allspice
2 t mustard seeds
8 bay leaves
8 sprigs of thyme
Preparation: Prepare 7-8 half pint
jars, lids, and rings. Sterilize the jars and keep them in the hot water till
its time for processing. Make sure to fill your water bath canner and get the
water to a simmer. Thinly slice the onions and set aside.
Cooking: In a large stainless
steel combine vinegar, sugar and salt and bring to a boil, simmer until sugar and salt are dissolved. Add sliced onions to mixture and reduce heat, simmer uncovered, for 5 minutes. Do not let onions get to soft. Remove from
heat.
Filling the jars: On a dishtowel
place your hot jars and using your funnel in each jar using a ladle then fill each jar with:1/4 t allspice berries, 1/4 t mustard seed, 1 bay leaf and 1 sprig of thyme. Transfer onions into each jar and top with the hot vinegar liquid allowing 1/2" head space. Remove air bubbles and refill to the
proper headspace with the mixture if necessary. Taking a clean papertowel wet
it with warm water and wipe the rims of the jars removing any food particles
that would interfere with a good seal. Using your magic wand extract the lids
from the hot water and place them on the now cleaned rims. Add your rings to
the tops of each of the jars and turn to seal just "finger
tight".
Processing: Make sure your rack is
on the bottom of the canner and place the jars in the water bath making sure
that the water covers each of the jars by 1 to 2 inches. Add hot water to the
canner if it doesn't measure up. Cover the pot and turn up the heat under the
canner and wait for the water to start boiling. Once the water has come to a
boil start your timer for 15 minutes. When complete turn off the heat and
remove the cover and let the jars sit for another few minutes. Remove the jars
and place them back on the dishtowel in a place that they will sit overnight to
cool. Do not touch or move them till the next morning.
Sealing: Some time in the next
hour your jars will be making a "pinging" or "popping"
noise. That is the glass cooling and the reaction of the lids being sucked into
the jar for proper sealing. Some recipes may take overnight to seal. Check your
lids and reprocess any jars that did not seal.
Labeling: Make sure to
label your jars after they have cooled with the name of the recipe and the date
canned. If you want to use the shrink labels in the picture you can order them Here!
