Recipe: Pickled Onions

PICKLED ONIONS

1 Gallon Pickling Onions
1 cup Pickling Salt
1 cup Sugar Or To Taste (2 cups Max)
5 cups White Vinegar
3 tbsp White Mustard Seeds
2 tbsp Horseradish OR 2 tbsp Peppercorns
Hot Red Peppers
Bay Leaves

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. Process in water bath canner for 10 minutes.

Makes 5 - 6 pints.

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