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1
Place salt in a large, nonreactive heat-resistant container and cover with water.
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2
Add enough ice to equal 1 gallon total brining liquid.
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3
Stir to dissolve salt; add onions.
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4
Keep onions submerged by covering with a resealable plastic bag filled with water.
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5
Refrigerate and let brine for 12 to 24 hours.
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6
Wash the jars, lids, and bands in hot, soapy water.
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7
Rinse well.
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8
Dry the lids and bands and set aside.
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9
Place the jars in a boiling water canner or a 15- to 20-quart pot fitted with a canning rack and a lid.
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10
Fill the pot with water and bring to a boil over medium-high heat.
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11
Boil for 10 minutes, then turn off heat.
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12
Keep the jars in the hot water until ready for use, removing one at a time as needed.
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13
Strain onions and rinse.
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14
In a large pot, bring sugar, mustard seed, vinegar, and red pepper flakes to a boil over medium heat and whisk to combine.
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15
Simmer until sugar has dissolved, about 10 minutes.
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16
Keep pickling liquid hot while packing the jars, but do not boil.
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17
Remove the jars from the hot water with a jar lifter, letting excess water drip off.
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18
Bring water in the canner back to a simmer (about 180 degrees F) for processing the packed jars.
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19
Distribute onions and bay leaves among the sterilized jars, leaving a 1-inch headspace.
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20
Cover onions with hot pickling liquid, leaving a 1/2-inch headspace.
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21
(If there is leftover pickling liquid, it can be used for a quick pickle.
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22
To do so, fill a clean jar with peeled onions, cover with pickling liquid, and refrigerate 12 to 24 hours before eating.
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23
Eat within 2 weeks.)
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24
To remove any air bubbles, slide a clean rubber spatula down the side of each jar and press inward on the onions while rotating the jar; repeat 5 to 6 times for each jar.
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25
Wipe the rim and threads of each jar with a clean, damp towel.
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26
Place the lids on the jars, checking that the sealing compound is centered.
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27
Fit the jars with bands and tighten just until resistance is met.
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28
Check that the water in the pot or boiling water canner is at a simmer (about 180 degrees F), and set the jars in the canning rack.
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29
(The jars must be covered by 1 to 2 inches of water.
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30
Add additional boiling water as necessary.)
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31
Cover the pot with a tightfitting lid and bring to a rolling boil over medium-high heat.
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32
Process the jars for 10 minutes at a gentle but steady rolling boil.
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33
(Begin calculating the processing time once the water is at a rolling boil.
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34
Check occasionally that the water remains at a steady boil.)
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35
Once processed, remove the jars with the jar lifter and set upright, 1 to 2 inches apart, on a dry towel.
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36
Do not retighten the bands; let cool at least 12 hours.
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37
After the jars have cooled, check for a seal by pressing the center of each lid.
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38
If the center is concave and does not flex, remove the band and try to lift off the lid with your fingertips (dont pull too hard).
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39
If you cannot lift the lid, there is a good vacuum seal.
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40
If the lid pops off, your jar did not properly seal; eat the onions within two months.
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41
To store properly processed jars, wipe each lid and jar with a clean, damp cloth (the bands dont need to stay on for storage), label the jars, and store them in a cool, dry, dark place.
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42
Unopened jars can be kept up to a year when stored properly.
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43
Once opened, keep in the refrigerator and use within two months.
