Title: Pickled White Onions
Categories: Canning Vegetable
Yield: 6 Pints

3	lb	Tiny white onions
2	tb	Coarse salt
		Water
3	c	White vinegar
1/2	c	Sugar
1/2	ts	Whole cloves, tied in a bag
6		Dried red pepper pods
6		Small bay leaves

Soak onions and one tablespoon salt 2 hours in water to cover. Remove onions, peel. Soak 48 hours in water to cover, adding the remaining salt. Drain and rinse.

Bring to a boil the vinegar, one cup water, sugar and cloves. Add onions and boil 3 to 5 minutes. Remove bag.

Ladle into hot sterilized jars, covering onions with boiling vinegar mixture. Add a pepper pod and bay leaf to each jar. Seal at once. Let stand six weeks before using.

SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963

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