Bread & Butter Pickled Onions

I have found a new love!

6 medium onions Brine: 1 cup white vinegar 2 quarts water 1 Tbsp. sat Pickling Mixture: 2 cups white vinegar 2 cups sugar 1 Tbsp. salt 3 Tbsp. mustard seed 1 Tbsp. celery seed 1/4 tsp. curry powder

Peel onions, cut in half crosswise, then into 1/4-inch strips. Separate onions into strips and place in a bowl, covering with brine mixture. Let stand several hours or overnight. In a 4 or 5 quart saucepan, combine pickling ingredients and bring to a boil over medium heat, stirring until sugar is dissolved. Boil 2 minutes. Remove the onion strips from brine, draining well. Add them to the hot pickling mixture, leaving 1/2 inch headroom before sealing with 2-piece lids. Store in the refrigeration for a week, allowing flavors to blend. (It stores well in the fridge). Makes about 8 half-pints. Great on sandwiches!  From: Recipes From A Kitchen Garden This is a great cookbook!