For serious satisfaction, tuck some of the finished pickles into your favorite grilled cheese sandwich.
2 cups white vinegar (5% acidity)
3/4 cup sugar
2 tablespoons canning-and-pickling salt
8 cups thin slices red onion (about 3 lb.)
1 3/4 teaspoons whole allspice
1 3/4 teaspoons mustard seeds
7 small bay leaves
7 (3-inch) thyme sprigs
7 small dried red chiles (such as bird’s beak peppers or pequin chiles)
How to Make It
Sterilize jars, and prepare lids.
While jars are boiling, combine first 3 ingredients and 1 1/2 cups water in a large stainless steel or enameled Dutch oven; bring to a boil, stirring to dissolve sugar and salt. Add sliced onion to vinegar mixture; reduce heat, and simmer 6 minutes, uncovered, or until onion just begins to soften.
Place 1/4 tsp. allspice, 1/4 tsp. mustard seeds, 1 bay leaf, 1 thyme sprig, and 1 chile pepper in each hot jar. Using tongs, transfer onion to hot jars, leaving 1/2-inch headspace. Cover onion with hot pickling liquid, leaving 1/2-inch headspace. Seal and process jars, processing 10 minutes.
Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn’t move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
To get thin slices rather than rings for these pickles, cut onions in half vertically, slicing through the root. Then, peel, trim and thinly slice each half radially, cutting from top end to root end.