Crunchy Pickled Red Onion Rings

• 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

1. 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.
2. To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoons mustard seed and 1/2 teaspoons celery seed.
3. 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.
4. 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.
5. 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.

red onions, cloves, black peppercorns, mustard seeds, celery seeds, white vinegar, water, sugar, salt, ground turmeric, ground cinnamon

Taken from www.food.com/recipe/crunchy-pickled-red-onion-rings-419514 (may not work)