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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 16 |
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From B&G canning mag. You can use walla walla, vidalia or Maui onions for this recipe. Ingredients:
5 1/2 lbs sweet onions, 1/4-inch sliced rings |
4 medium sweet peppers, 1/4-inch sliced rings |
4 1/2 cups cider vinegar |
2/3 cup honey |
1 teaspoon mustard seeds |
1 teaspoon whole allspice |
1/2 teaspoon anise seed |
7 fresh bay leaves |
Directions:
1. You should have 22 cups onion rings once all are sliced. You should have 6 cups pepper rings once all are sliced.
2. In large pot, combine vinegar, honey, mustard seeds, allspice, and anise seeds. Bring to a boil uncovered for three minutes. Add onion rings and cook, stirring gentle for 8 minutes or until onion begin to turn limp. Remove from heat, stir in pepper rings.
3. Add one bay leaf to each 1 pint hot sterlized jars. Using tongs, pack jars with onions and peppers, leaving 1/4 headspace.
4. Ladle hot vinegar mixture into jars, leaving 1/4 headspace. Make sure bubbles are removed. Wipe rims and add lids.
5. Process in water bath for 10 minutes. Start timing once water is boiling.
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