Pickled Onions
 

4 qts. peeled pickling onions
1 cup canning salt
2 cups sugar
1/4 cup mustard seed
2-1/2 tablespoons prepared horseradish
2 quarts vinegar
7 small hot red peppers
7 bay leaves

Sprinkle onions with salt; add cold water to cover. Let stand 12-18 hours in a cool place. Drain, rinse and drain thoroughly. Combine sugar, mustard seed, horseradish and vinegar; simmer 15 minutes. Pack onions into hot pint jars, leaving 1/4″ headspace. Cut two small slits in each hot red pepper. Add 1 pepper and 1 bay leaf to each pint jar.

(Add 1/2 pepper and 1/4 bay leaf <don’t ask me why it’s not 1/2 a bay leaf, too>). Bring pickling liquid to a boil. Ladle hot liquid over onions, leaving 1/4″ headspace. Remove air bubbles, Adjust two-piece caps. Process half pints and pints 10 minutes in a boiling-water canner. Yield: About 14 half-pints or 7 pints.