#ad For me, the ultimate summer lunch in a Lox Bagel with Vinegared Red Onions from the 38th Edition ballcanning Blue Book Guide To Preserving. #BallHomeCanningAmbassador I am a lunch girl. My favorite meal of the day. I want breakfast - ok! I want dinner - perfectly acceptable! How about something crisp, cool and zesty? Yes, please! That’s exactly what these onions add to any meal! Whether it’s a charcuterie, a bagel, a burger, a pasta dish, it doesn’t matter. They’re here to add the flavor! Vinegared Red Onions Yield: about 6 half-pint jars 3 pounds red onions (about 6 medium) 4 cups red wine vinegar, at least 5% acidity 1 clove garlic Ball Pickle Crisp (optional) PREP: Peel onions. Cut onions crosswise into ¼ inch slices. Separate onion slices into rings. Peel garlic. COOK: Combine vinegar and garlic in a large saucepan. Bring mixture to a boil. Reduce heat to a simmer, simmer for 5 minutes. Add onion rings. Simmer, covered, 5 minutes. Remove garlic and discard. FILL: Pack hot onion...