Crunchy Pickled Red Onion Rings

From the web - forget where exactly.

• Ready In: 30 mins
• Yields: 3 pints

Ingredients

• 1 1⁄2 lbs red onions
• 18  whole cloves
• 18  whole black peppercorns
• 3  teaspoons mustard seeds
• 1 1⁄2 teaspoons celery seeds
• 2  cups white vinegar or 2  cups cider vinegar
• 1⁄2 cup water
• 1  cup sugar
• 2  teaspoons salt
• 1 1⁄2 teaspoons ground turmeric
• 1⁄8 teaspoon ground cinnamon

Directions

1. Peel the onions and slice them ¼ “ thick; separate the slices into rings. Divide the onion rings amoung 3 clean, dry pint canning jars.
2. To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoons mustard seed and ½ teaspoons celery seed.
3. Combine the vinegar, water, sugar, salt, turmeric and cinnamon in a stainless-steel or other non-reactive saucepan. Heat to boiling, then simmer 2 minutes.
4. Fill the jars with the hot liquid, leaving ¼ “ of headspace. Remove any air bubbles by running a long thin knife blade or a cooking chopstick around the inside walls of the jars and add liquid if necessary to maintain the ¼ “ of headspace.
5. For refrigerator storage - let the jars cool uncovered, then cover with a doubled sheet of plastic wrap and a cap, any kind, that fits the jar. Refrigerate for at least 2 weeks before serving. The pickles keep (and improve) for many months in the fridge.