Title: Onion Pickles
Categories: Pickle Canning
Yield: 1 Batch

4	qt	Tiny pickling onions; peeled
1	c	Salt
1/4	c	Mustard seed
2 1/2	tb	Prepared horseradish
2	qt	White vinegar
		Small hot red peppers
		Bay leaves

Cover onions with boiling water and let stand two minutes. Drain, dip in cold water, then peel.

Sprinkle onions with salt, add cold water to cover and let stand 12 to 18 hours in a cool place. Drain, rinse, and then drain again.

Combine sugar, mustard, horseradish, and vinegar. Simmer for 15 minutes. Drop a pepper and a bay leaf into each half-pint jar, then pack with onions to about 1/2-inch from the top. Heat brine to boiling and pour over onions, covering them in each jar and leaving 1/4-inch of headspace. Adjust caps. Process half-pints and pints 10 minutes in boiling water bath.

Dave Sacerdote From: Dave Sacerdote Date: 19 Feb 97 National Cooking Echo Ä

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