6 pounds small to medium mild onions
72 whole cloves
72 whole black peppercorns
12 teaspoons mustard seed
6 teaspoons celery seed
8 cups cider vinegar
2 cups water
4 cups sugar
2 teaspoons salt
6 teaspoons ground turmeric
1/2 teaspoon ground cinnamon
**These are absolutely amazing on italian beef, poor boys, chicken sandwiches & even better when paired with the candied jalapenos in a diff. post!**
To each sterilized pint jar (for instructions on how to do this click here) add 6 cloves, 6 peppercorns, 1 teaspoon mustard seed and 1/2 teaspoon celery seed. Set aside.
Peel and slice the onions into 1/4″ thick rings. Separate the onion rings carefully and divide among the jars.
In a large nonreactive (in other words, glass, enamel or stainless steel) saucepan, stir together the vinegar, water, sugar, salt, turmeric and cinnamon over high heat. Heat the syrup to boiling and then allow to simmer for 2 minutes.
Pour the hot liquid over the onion rings being sure to leave 1/4″ of headspace. Use a chopstick or skewer to remove air pockets that might be in the jars by running it along the inside wall of the jar. If needed, add more hot syrup to maintain the 1/4″ headspace. This prevents bacteria from growing, so dont be tempted to half fill a jar.
At this point, you can wipe the rims of the jars.
To can the onion rings:
For those of you with canning experience Ill first give the succinct version of how to do this: After sealing jars with new two-piece canning lids, boiling water process them for 10 minutes. Cool. Label. Store. Done.
For folks who may not have yet aquired the canning bug let me break it down a little more. Carefully wipe the rims of your jars, place the flat lid on the jar top and screw the outer ring into place taking care not to over-tighten it. If you do that, air cannot escape the jar during processing and that will prevent a good seal.
Take your sealed jars and place in a large stockpot or canner. Add enough tepid water to the pot to cover the jars by at least 1 1/2″. Place a cover on the pot and bring to a boil over high heat. Once water reaches a boil, set your timer for 10 minutes. When time is up, use canning tongs (or regular tongs, in a pinch) and extra doses of care and caution to remove the jars from the water to a cooling rack over a towel on your counter.
Dont fiddle with the hot jars. Let the process take care of itself from here. Allow to cool, undisturbed, overnight. When jars are cool, wipe down with a clean, damp rag and allow to air dry. Label your beautiful jars and store for up to a year in your pantry or cupboard.
**Recipe courtesy of Foodie with Family**