How do you preserve pickled onions?

Ingredients:

* 1 pound small white onions, peeled

* 1 cup white vinegar

* 1 cup water

* 1/2 cup sugar

* 1 teaspoon salt

* 1/2 teaspoon mustard seeds

* 1/2 teaspoon celery seeds

* 1/4 teaspoon red pepper flakes

* 1 bay leaf

Instructions:

1. In a medium saucepan, combine the vinegar, water, sugar, salt, mustard seeds, celery seeds, red pepper flakes, and bay leaf. Bring to a boil, stirring occasionally.

2. Reduce heat to low and simmer for 5 minutes, or until the sugar has completely dissolved.

3. Add the onions to the saucepan and bring to a simmer over medium heat. Cook for 5-10 minutes, or until the onions are softened but still crisp.

4. Remove the saucepan from the heat and let cool completely.

5. Transfer the pickled onions to a clean glass jar or jars. Seal the jars and refrigerate for at least 24 hours before eating.

Pickled onions will keep for up to 2 months in the refrigerator.

Tips:

* To make sure the onions are evenly pickled, be sure to stir them occasionally while they are cooking.

* If you like your pickled onions to be more tangy, you can add more vinegar.

* If you like your pickled onions to be more spicy, you can add more red pepper flakes.

* Pickled onions are a great condiment for sandwiches, salads, and burgers. They can also be used as a garnish for cocktails.