Pickled Onions

3 lb small white onions 1 to 2 inches in diameter
4 cups white vinegar (5% acidity)
1 2/3 cups water
1/3 cup coarse salt
2 tsp mustard seed
1 tsp celery seed
1 tsp whole black peppercorns
16 whole cloves

Peel onions, trim off ends. Rinse in cool running water, drain.

In large pot combine vinegar, water, and salt. Bring to a boil, stirring to dissolve salt. Add onions to boiling brine; simmer for 5 minutes.

Pack onions into sterilized pint jars.

To each jar add: 1/2 tsp mustard seed, 1/4 tsp celery seed, 1/4 tsp peppercorns, and 4 whole cloves. Fill each jar with hot brine, leaving 1/2 inch headspace.

Remove air bubbles using a non-metal spatula. Wipe rims of jars and adjust lids. Process for 10 minutes in a boiling water bath. Adjust time according to altitude.

Makes: 4 pints

NOTE: If onions are large (2 inches) in diameter, 1 to 2 more sterilized pint jars may be needed. Use additional spices as needed for each jar.

Processing time above is for under 1,000 feet. For altitudes 1,000 - 6,000 feet, process 15 minutes; above 6,000 feet, process for 20 minutes.