PICKLED ONIONS
Yield: 5-6 pints

1 Gallon Pickling Onions
1 c Pickling Salt
1 c Sugar Or To Taste (2 C Max)
5 c White Vinegar
3 tb White Mustard Seeds
2 tb Horseradish OR
2 tb Peppercorns
1 Hot Red Peppers each jar
1 Bay Leaf each jar

Scald the onions for 2 minutes in boiling water.
Dip into cold water and peel.
Sprinkle the onions with the salt
Add cold water to cover, and let stand for
12 hours or overnight.
In the morning, drain the onions.
Rinse them in cold fresh water and drain again.

Combine the sugar, vinegar, mustard seeds, and
horseradish or peppercorns.
Bring to a boil, and simmer for 15 minutes.

Pack the onions into clean jars. Add 1 small hot
pepper and 1 bay leaf to each jar.

Fill the jars with boiling-hot liquid and seal.
Makes 5 - 6 pints.

NOTE:
You can also add 6 T whole allspice or 1/4 c mixed
pickling spices for interesting variations.