Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 qt Tiny white onions 3 tb Grated fresh horseradish OR
1 c Pure granulated salt -prepared horseradish
2 qt White vinegar 6 sm Red pepper pods
2 c Sugar 3 ea Bay leaves; broken in half
3 tb Mustard seed

The recipe makes six 1 pint jars. You will need a large saucepan in
addition to the basic equipment for boiling water bath canning.

1. Wash onions well; drain. Put onions in the sink or a large pan and
pour boiling water over to cover. Let them stand 2 minutes, then
drain.

2. Pour cold water over onions to cover. Let them stand just until
cool. Drain and peel them.

3. Put the onions in a saucepan or a large mixing bowl, sprinkle with
salt, and pour cold water over them to cover. Set the onions aside
and let them stand overnight.

4. Organize remaining ingredients, the equipment, and work space.

5. Drain the onions, then rinse them well with cold water. Set them
aside in a colander while preparing the syrup.

6. In a large kettle, combine the vinegar, sugar, mustard seed, and
horseradish, and heat to boiling. Boil 2 minutes.

7. Add onions and heat to boiling.

8. Spoon the onions into hot jars, packing them gently to within 1/4
inch of the tops.

9. Slip a red pepper pod and 1/2 bay leaf into each jar. Pour in the
boiling hot syrup to within 1/4 inch of the tops of jars. Run a slim,
non metal tool down along the insides of jars to release any air
bubbles.

10. Wipe tops an threads of jars with a damp clean cloth.

11. Put on lids and screw bands as manufacturer directs.

12. Process in a boiling water bath for 10 minutes. Follow basic
steps for boiling water bath canning, 10 through 18.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 10-11-95

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