* Crossposted from: National Cooking Echo
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PICKLED ONIONS
 Categories: Pickles, Vegetables
      Yield: 6 servings
 
      1 ea Gallon Pickling Onions
      1 c  Pickling Salt
      1 c  Sugar Or To Taste (2 C Max)
      5 c  White Vinegar
      3 tb White Mustard Seeds
      2 tb Horseradish OR
      2 tb Peppercorns
      1 x  Hot Red Peppers
      1 x  Bay Leaves
 
  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.
 
MMMMM
 
... Sincerely yours Gigi
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