Pickled Onions II

1. 1

   Scald the onions for 2 minutes in boiling water, dip into cold water and peel.

2. 2

   Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight.

3. 3

   In the morning, drain the onions, rinse them in cold fresh water and drain again.

4. 4

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

5. 5

   Pack the onions into clean jars.

6. 6

   Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal.

7. 7

   NOTE:

8. 8

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

No additional tips available.