Pickled Onions Cajun
- 2-3 pounds tiny yellow onions (up to 1 inch diameter)
- 1 gallon cool water
- 1/4 cup salt
- 2 tablespoons crushed red pepper
- 2 teaspoons sweet basil
- 6 small bay leaves
- 1 quart distilled white vinegar
- 1 cup water
- 2 tablespoons liquid crab boil
- 2 drops red food coloring (optional)
Peel the onions and place in a glass or plastic container -- not metal! Mix
the water and salt, pour over the onions and let soak overnight.
The next day, take clean canning jars and sprinkle some of the red pepper,
basil and bayleaf on the bottom. Pack the onions to 1/3 level, then repeat in
layers.
When the jars are packed, mix the vinegar, water, crab boil and food
coloring (if desired) and pour over onions. Cap the jars and refrigerate for at
least one week before using. If you increase the amount you're making, just
maintain a 3:1 ratio of vinegar to water.
The best way to keep one's word is not to give it.
- Napoleon Bonaparte