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 tb CRUSHED RED PEPPER
      2 ts SWEET BASIL
      6 sm BAY LEAVES
      1 qt DISTILLED WHITE VINEGAR
      1 c  WATER
      2 tb 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!!!!