Wheelbarrow's Pickled Onions

Prepare the canning jars and lids by submerging them in boiling water for a minimum of 5 minutes, or alternatively, running them through the dishwasher cycle. This ensures they are thoroughly sterilized and ready for use.

Combine peppercorns, celery seed, mustard seeds, and allspice berries in a small bowl. Divide the spice mixture evenly among the sterilized canning jars to ensure uniform distribution.

Fill the prepared jars with onions, layering them vertically and alternating their orientation to fit snugly within the jar.

Combine water, vinegar, and salt in a saucepan and bring the mixture to a boil. Pour the hot liquid over the onions in the jars, leaving approximately 1/2 inch of space at the top. Use a knife or thin spatula to gently remove any air bubbles that may have formed.

Clean the rims of the jars with a damp paper towel to remove any residual food particles. Place the lids on top and secure them with screw-on rings.

Position a rack in the bottom of a large stockpot, filling it halfway with water. Bring the water to a boil and then lower the jars into the boiling liquid using a holder, leaving at least 2 inches of space between each jar. If necessary, add more boiling water to maintain a minimum of 1 inch above the tops of the jars. Continue to bring the water to a rolling boil, cover the pot, and process for 15 minutes.

Remove the jars from the stockpot and allow them to rest several inches apart for 6 to 12 hours. Press the center of each lid with your finger to verify that the jars are sealed and the lids do not move up or down.

Store the sealed jars in a cool, dark place for at least 4 weeks before serving.