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Ingredients

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Directions

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  • 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).

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  • 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.

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Instructions Checklist
  • 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.

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  • 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

37 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 2 mg sodium. 10 g carbohydrates; 1 g fiber; 1 g protein;

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