Pickled Onions

1. 1

   Cook the onions in a saucepan of boiling water for 3 mins. Drain, then transfer to a bowl of iced water. Peel the skins from the onions and trim the tops and bottoms.

2. 2

   Place onions in a bowl with salt and 3 cups water, making sure they are completely covered by water. Let stand for 12 hours or overnight. Rinse under cold water and drain.

3. 3

   Bring the vinegar, sugar, mustard seeds, bay leaves and peppercorns to a boil in a saucepan on high heat. Reduce the heat to low and simmer for 5 mins.

4. 4

   Place the onions in a sterilized 1-quart glass jar and pour in the vinegar mixture. Seal and let stand for 2 weeks before using.

No additional tips available.