Sweet Pickled Onions

Ingredients:

8 C. thinly sliced sweet onions

2 T. canning salt

1¾ c. white vinegar

1 C. sugar

1 t. dried thyme

Directions:

1. Place onions in a colander over a plate; sprinkle with canning salt and toss. 
2. Let stand 1 hour. 
3. Rinse and drain onions, squeezing to remove excess liquid.
4. In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. 
5. Add onions and return to a boil. 
6. Reduce heat; simmer, uncovered, 10 minutes. 
7. Remove from heat.
8. Carefully ladle hot mixture into four hot half-pint jars, leaving ½-inch headspace. 
9. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 
10. Wipe rims. 
11. Center lids on jars; screw on bands until fingertip tight.
12. Place jars into canner with simmering water, ensuring that they are completely covered with water. 
13. Bring to a boil; process for 10 minutes. 
14. Remove jars and cool.