Pickled Sweet Onions

• 5 1/2 lbs sweet onions, 1/4-inch sliced rings
• 4 medium sweet peppers, 1/4-inch sliced rings
• 4 1/2 cups cider vinegar
• 2/3 cup honey
• 1 teaspoon mustard seeds
• 1 teaspoon whole allspice
• 1/2 teaspoon anise seed
• 7 fresh bay leaves

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.

sweet onions, sweet peppers, cider vinegar, honey, mustard seeds, whole allspice, anise seed, bay leaves

Taken from www.food.com/recipe/pickled-sweet-onions-484024 (may not work)