Pickled Onions, New Orleans Style

---------- Recipe via Meal-Master (tm) v8.01

Title: PICKLED ONIONS, NEW ORLEANS STYLE
Categories: Appetizers, Cajun, Vegetables
Yield: 6 pints

3 lb TINY YELLOW ONIONS (UP TO 1
INCH IN DIAMETER)
1 ga COOL WATER
1/4 c SALT
2 T CRUSHED RED PEPPER
2 t SWEET BASIL
6 sm BAY LEAVES
1 qt DISTILLED WHITE VINEGAR
1 c WATER
2 T LIQUID CRAB BOIL
2 dr 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 ONE BAYLEAF ON THE BOTTOM. PACK THE ONIONS TO THE 1/3 LEVEL,
THEN REPEAT IN LAYERS TILL FULL. WHEN ALL 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 YOUR'RE MAKING, JUST MAINTAIN A 3:1 RATION
VINEGAR TO WATER. FANTASTIC WITH RED BEANS AND RICE!!!!

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