Sweet and Tangy Pickled Onions

Ingredients

Instructions

1. 1Wash 6 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Trim the root ends of the onions, blanch them in boiling water for 1 minute, then plunge them into an ice water bath so the skins slip off easily, and peel the onions completely.
3. 3In a large pot, bring 4 cups white vinegar (5% acidity), 1 cup water, 1 cup sugar, 2 tablespoons canning salt, mustard seed, and celery seed to a full boil, stirring to dissolve the sugar and salt.
4. 4Pack the peeled raw onions into the hot jars, tucking in 1 bay leaf per jar, and pack the onions fairly snugly.
5. 5Pour the boiling brine over the onions, keeping them covered and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more brine if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and screw the bands on fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed from a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, let the jars rest 5 minutes, then move them to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Check the seal by pressing the center of each lid, remove the bands, wipe down the jars, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating for the best flavor, and refrigerate after opening.
11. 11Never dilute the vinegar brine or pack more onions into a jar than it can hold with the brine still covering them, since that changes the acid balance that keeps the jars safe.