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Pickled Onions

2kg Pickling onions
2 tbsp Horseradish
2 tbsp Peppercorns
1 cup Sugar
5 cups White vinegar
3 tbsp White mustard seeds
Hot red peppers
Bay leaves

Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with 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. Makes 5 – 6 pints.

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