In the south, pickled onions are commonly referred to as bar food. Lee’s Restaurant was my great grandmother’s restaurant in Pacoima, CA. in the 1050’s. Her bar was always full of tasty treats such as pickled onions,  pickled pig feet, and spicy pickles.

1 ½ pounds tiny yellow onions,  5 bay leaves, 1 ½ pounds  tiny white onions,  1 quart distilled white vinegar, ¼ cup sea salt , 1 cup water, 2 ½ tablespoons crushed red pepper, 2 tablespoons  liquid crab boil, 2 teaspoons dried spaghetti sauce mix,  1 tablespoon fresh basil.

Peel onions and place them in a glass container, DO NOT USE METAL. In a separate container, mix the water and salt. Pour this mixture over the onions; allow to soak 6 to 8 hours. The next day, start the canning process. In a large glass jar you are going to layer the ingredients in this order: crushed peppers, basil, bay leaves, 1/3 of the onions—repeat this process till the jar is full. When the jar is full pour in the vinegar mixture and crab boil. Tightly close the jar and sit on the bar top.

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