1 lb. jar of pearl onions, drained
1 cup cider
1/2 cup sugar
2 Tbsp. fresh dill, minced
1 tsp. salt
1 tsp. crushed red pepper
1 tsp. caraway seeds
12 black peppercorns

Place drained onions back into the jar. Combine all other ingredients together in a saucepan. Bring to a boil over medium heat. Pour over onions. Cap the jar tightly and allow to cool. Refrigerate for 2 weeks before serving.