Total Time
48mins
Prep 30 mins
Cook 18 mins

From B&G canning mag. You can use walla walla, vidalia or Maui onions for this recipe.

Ingredients Nutrition

Directions

  1. You should have 22 cups onion rings once all are sliced. You should have 6 cups pepper rings once all are sliced.
  2. In large pot, combine vinegar, honey, mustard seeds, allspice, and anise seeds. Bring to a boil uncovered for three minutes. Add onion rings and cook, stirring gentle for 8 minutes or until onion begin to turn limp. Remove from heat, stir in pepper rings.
  3. Add one bay leaf to each 1 pint hot sterlized jars. Using tongs, pack jars with onions and peppers, leaving 1/4" headspace.
  4. Ladle hot vinegar mixture into jars, leaving 1/4" headspace. Make sure bubbles are removed. Wipe rims and add lids.
  5. Process in water bath for 10 minutes. Start timing once water is boiling.