Pickled Onions

Title: Pickled Onions

Categories: Vegetables, Preserve

Yield: 6 servings

1 ea Gallon Pickling Onions

2 tb Horseradish OR 1 c Pickling Salt

2 tb Peppercorns

1 c Sugar Or To Taste (2 C Max)

1 x Hot Red Peppers

5 c White Vinegar

1 x Bay Leaves

3 tb White Mustard Seeds 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

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:

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6 T whole allspice or 1/4 c mixed pickling spices for interesting variations. --