For this, we started by peeling and slicing about 10# of Red Onions into rings. We grew these onions in our garden last summer, and have been storing them in our house after curing them in the fall. Unfortunately, a few were starting to sprout, so it was time to preserve them for long term storage. For the brine / juice, we used 6 cups Red Wine Vinegar, 4 cups Apple Cider Vinegar, 1/2 cup Sugar, and just shy 1/4 cup Salt. Several of the jars had spices added as well, including: 1 Bay Leaf, 8 Peppercorns, 1 Allspice Berry, and 1 Clove. After packing, they went into a water bath canner for 10 minutes. These will get better, much better, over time. So store in your pantry, and forget about them for at least a couple of weeks.

Hope you enjoyed! ♥ Todd & Rachel
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