Hawaiian-Style Pickled Onions with Chili

Ingredients

Instructions

1. 1Wash five pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if processing under 10 minutes, and simmer new lids per the manufacturer's instructions.
2. 2Peel and slice 2 pounds onions into 1/4-inch rings and slice the chili peppers.
3. 3In a stainless steel pot, bring 2 cups vinegar, 1 cup water, 3/4 cup sugar, and 1 tablespoon salt to a full rolling boil, stirring to dissolve.
4. 4Pack the onion rings and sliced chilies tightly into the hot jars, alternating layers with a few peppercorns.
5. 5Pour the boiling brine over the onions, keeping them submerged and leaving 1/2 inch of headspace.
6. 6Remove air bubbles, top off with brine to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply bands fingertip-tight.
7. 7Process pints for 10 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars sit in the turned-off canner 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Confirm each lid has sealed, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; flavor improves after resting 1 to 2 weeks; refrigerate after opening.
11. 11Do not reduce the vinegar concentration, as full-strength 5% acidity is what keeps this pickle shelf-stable.