Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Gallon Pickling Onions 2 T Horseradish OR
1 c Pickling Salt 2 T Peppercorns
1 c Sugar Or To Taste (2 C Max) 1 x Hot Red Peppers
5 c White Vinegar 1 x Bay Leaves
3 T 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 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. NOTE:
~---- You can also add 6 T whole allspice or 1/4 c mixed pickling
spices for interesting variations.

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