Pickled Vidalia Onions

Pickled Vidalia Onions Famously sweet vidalia onions are ideal for these crunchy rings, but other sweet onions such as Walla Walla, Maui, or Sweet Spanish give equally delicious results.
Prep: 1 hour 15 minutes Process: 10 minutes
5 1/2 pounds Vidalia onions (or other sweet onions such as Walla Walla or Maui)
4 medium red and/or green sweet peppers
4 1/2 cups cider vinegar
2/3 cups honey
1 teaspoon mustard seeds
1 teaspoon whole allspice
1/2 teaspoon anise seeds
7 fresh bay leaves

1. Cut onions into 1/4-inch-thick slices; seperate into rings (you should have 22 cups onion rings). Remove stems, seeds, and membranes from sweet peppers; cut crosswise into 1/4 -inch-thick rings (you should have 6 cups loosely packed rings).
2. 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.
3. Add one of the bay leaves to each of seven hot, sterilized, PINT canning jars. Using tongs, remove onion and pepper rings from pot and pack into jars, leaving a 1/4-inch headspace. Ladle hot vinegar mixture over onions and peppers, maintainting the 1/4-inch headspace. Wipe jar rims; adjust lids.
4. Process in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire rack.

Makes 7 pints. Per 1/4 cup: 37 cal., 0g fat (0g sat. fat), 0mg chol., 2mg sodium, 10g carb., 1g fiber, 1g pro.