Name: Pickled Sweet Onions
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 7 Pint jars
Ingredients: 5 1/2 lbs sweet onions, 1/4-inch sliced rings; 4 medium sweet peppers, 1/4-inch sliced rings; 4 1/2 cups cider vinegar; 2/3 cup honey; 1 teaspoon mustard seeds; 1 teaspoon whole allspice; 1/2 teaspoon anise seed; 7 fresh bay leaves

Recipe by Coppercloud

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

Ready In:: 48mins
Yields:
Units:

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ingredients

5 ¹⁄₂ lbs sweet onions, 1/4-inch sliced rings
4 medium sweet peppers, 1/4-inch sliced rings
4 ¹⁄₂ cups cider vinegar
²⁄₃ cup honey
1 teaspoon mustard seeds
1 teaspoon whole allspice
¹⁄₂ teaspoon anise seed
7 fresh bay leaves

directions

You should have 22 cups onion rings once all are sliced. You should have 6 cups pepper rings once all are sliced.
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.
Add one bay leaf to each 1 pint hot sterlized jars. Using tongs, pack jars with onions and peppers, leaving 1/4" headspace.
Ladle hot vinegar mixture into jars, leaving 1/4" headspace. Make sure bubbles are removed. Wipe rims and add lids.
Process in water bath for 10 minutes. Start timing once water is boiling.

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