Crunchy Pickled Red Onion Rings - cooking recipe

Ingredients

1 1/2 lbs red onions
18 whole cloves
18 whole black peppercorns
3 teaspoons mustard seeds
1 1/2 teaspoons celery seeds
2 cups white vinegar or 2 cups cider vinegar
1/2 cup water
1 cup sugar
2 teaspoons salt
1 1/2 teaspoons ground turmeric
1/8 teaspoon ground cinnamon

Preparation

Peel the onions and slice them 1/4 \" thick; separate the slices into rings. Divide the onion rings amoung 3 clean, dry pint canning jars.
To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoons mustard seed and 1/2 teaspoons celery seed.
Combine the vinegar, water, sugar, salt, turmeric and cinnamon in a stainless-steel or other non-reactive saucepan. Heat to boiling, then simmer 2 minutes.
Fill the jars with the hot liquid, leaving 1/4 \" of headspace. Remove any air bubbles by running a long thin knife blade or a cooking chopstick around the inside walls of the jars and add liquid if necessary to maintain the 1/4 \" of headspace.
For refrigerator storage - let the jars cool uncovered, then cover with a doubled sheet of plastic wrap and a cap, any kind, that fits the jar. Refrigerate for at least 2 weeks before serving. The pickles keep (and improve) for many months in the fridge.