Pickled Walla Walla Onions
- Cut onions into 1/4-inch-thick slices; separate into rings (you should have 22 cups onion rings). Remove stems, seeds, and membranes from peppers; cut crosswise into 1/4-inch-thick rings (you should have 6 cups loosely packed rings).
- In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy pot, combine vinegar, honey, mustard seeds, allspice, and anise seeds. Bring to boiling; boil, uncovered, for 3 minutes. Add onion rings; cook and stir gently for about 8 minutes or just until onions begin to turn limp. Remove from heat; stir in pepper rings.
- Add one of the bay leaves to each hot, sterilized pint canning jar. Using tongs, remove onion and pepper rings from pot and pack into jars, leaving a 1/4-inch headspace. Ladle hot vinegar mixture over onion mixture, maintaining the 1/4-inch headspace. Wipe jar rims; adjust lids.
- Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts (Pickled Walla Walla Onions)
- Per serving:
- 37 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 2 mg sodium,
- 10 g carb.,
- 1 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet