Pickled onions are a nutrient-rich, low-calorie condiment that promotes gut health. They make a fantastic addition to hamburgers. I enjoy them alongside grilled pork chops.

This is quite a simple canning recipe.

You will require

a water bath canner

7 pint mason jars

5 lbs of sweet onions.

2 yellow bell peppers

2 red bell peppers

4 1/2 cups of apple cider vinegar

2 1/2 tablespoons of Spanglish Asadero all-purpose seasoning -https://www.spanglishasadero.com/seasoning/all-purpose-seasoning-8-3-oz?srsltid=AfmBOoprFU2_wX2zBPcrn6hFlDAQ8BV2oAhz8bS2Ml0uMGMGXCy_E-Lj

1 tablespoon of truffle salt.

2/3 cup of honey

1. Chop and thinly slice the onions to a thickness of 1/2 inch. Begin by halving the onion, then slice it into strips about 1/4 inch wide. Rise onions in cold water.

2. Next, eliminate all the seeds from the peppers, cutting them in half and then slicing them into strips. Rise peppers under cold water.

3. In an 8 to 10 quart Dutch oven, mix together apple cider vinegar, honey, and all your spices. Bring the mixture to a rolling boil, then reduce the heat to maintain a gentle boil for 3 minutes.

4. Add your onions to the pot and gently stir for 8 minutes. The onions should become tender.

5. Remove the Dutch oven from the heat, and add the peppers, stirring them into the mixture.

6. Now, take your hot, sterilized jars and fill them with the onion mixture. I prefer using a large spoon, but tongs can also be used. Ensure there is a 1/2 inch headspace. Clean the jar rims and secure the lids.

7. Place the jars in your water bath canner and fill it with water until it is about an inch above the jars. Cover the canner and turn the heat to high. Once the water reaches a boiling point, process the jars in the boiling water canner for 10 minutes.

8. After processing for 10 minutes, carefully remove the canner from the heat, taking jars out of the canner, and place them on a wire rack or a towel. Let them sit for 12 to 24 hours before storing.

9. After 12-24 hours, check to ensure the lids are sealed (the center shouldn't pop up when pressed). Remove the screw-on bands, wash the jars to eliminate any residue, and label them accordingly.

10. Store in a cool, dark, and dry environment.