“From B&G canning mag. You can use walla walla, vidalia or Maui onions for this recipe.”
READY IN:
48mins
YIELD:
7 Pint jars
UNITS:
US

Ingredients Nutrition

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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