| 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 |