Pickled Red Onion Relish

Pickled Red Onion Relish

1 very large red onion sliced very thin, then chopped
1-1/2 cup white vinegar
4 tablespoons white granulated sugar
1/2 tablespoon kosher or sea salt
1 tablespoon black pepper corns
1/2 teaspoon whole cloves
1/2 teaspoon whole allspice
1/2 teaspoon red pepper flakes
3 bay leaves crushed
3 half pint canning jars

Peel and prepare onions and set aside. In a non reactive pan add remaining ingredients and bring to a boil and boil one minute, stirring to make sure the sugar and salt dissolve. Leave pan on heat. Fill each canning jar with chopped onions and pour strained hot liquid into each jar to the top. When I add the hot mixture to a glass pouring cup I put a metal spoon in the cup to absorb the heat. When I add the hot liquid to each jar I place a table knife in the jar to absorb the heat. Placing hot liquid in glass containers can create thermal shock. The metal utensils are used to absorb the shock. Place lids on jars and let cool and refrigerate overnight. This time I decided to chop the onions into small pieces since they will be easier to put on cream cheese with lox, on burgers as a condiment, and so many other uses. Just tasted this, so delicious, tangy, a some bites are spicey. Great over lox, cream cheese, and rolled up into a bite of deliciousness.