Brine Ingredients:
2
cups water
1
cup white vinegar
1/3
cup granulated sugar
3½
Tbsp salt
Onion Ingredients:
1kg red onions
1¾
tsp salt
2
tsp whole peppercorns
3
dried bay leaves
Directions:
Slice off ends of onions, peel off outer layer.
Cut in half,
thinly slice onions.
Put onions in a large mixing bowl, sprinkle the 1¾ tsp salt on and
gently mix with tongs.
Set aside for 30 minutes.
To make the brine, add all the brine ingredients into a tall
saucepan, bring to a boil.
Divide the peppercorns and bay leaves between the 3 sterlized jars.
Rinse the onions well, drain in a colander, shaking off any water.
Divide between the 3 mason jars, packing in tightly.
Pour the hot brine over, using the air bubble tool to swish,
adding more brine as needed to reach a ½” head space.
Wipe the rims with a clean damp paper towel.
Place a lid on top, put ring on finger tight.
Pace jars back in canning kettle, bring to a boil and process for
10 minutes.
Take out, let cool on the counter.
Check for lids being down (if
any do not seal, put in refrigerator and consume within 2 weeks)
Makes 3 pints.
Use within a year