Pickled Onions, New Orleans Style

• 3 pounds pearl onions yellow
• 1 gallon water cool
• 1/4 cup salt
• 2 tablespoons red pepper flakes crushed
• 2 teaspoons basil sweet
• 6 small bay leaves
• 1 quart vinegar distilled white
• 1 cup water
• 2 tablespoons crab boil liquid
• 2 food coloring red, optional

1. Peel the onions and place in a glass or plastic container - not metal!
2. Mix the water and salt, pour over the onions and let soak overnight.
3. The next day, take clean canning jars and sprinkle some of the red pepper, basil and one bayleaf on the bottom.
4. Pack the onions to the 13 level, then repeat in layers until full.
5. When all jars are packed, mix the vinegar, water, crab boil and food coloring (if desired) and pour over onions.
6. Cap the jars and refrigerate for at least one week before using.
7. If you increase the amount your're making, just maintain a 3:1 ration vinegar to water.
8. Fantastic with red beans and rice.

pearl onions, water, salt, red pepper, basil sweet, bay leaves, vinegar, water, crab boil, coloring red

Taken from recipeland.com/recipe/v/pickled-onions-new-orleans-styl-4829 (may not work)