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Pickled Onions

Ingredients
  • 4 qts. peeled pickling onions (I think that means small whole ones?)
  • 1 cup canning salt
  • 2 cups sugar
  • 1/4 cup mustard seed
  • 2-1/2 tablespoons prepared horseradish
  • 2 quarts vinegar
  • 7 small hot red peppers
  • 7 bay leaves
Instructions

Sprinkle onions with salt; add cold water to cover. Let stand 12-18 hours in a cool plac.e Drain, rinse and drain thoroughly. Combine sugar, mustard seed, horseradish and vinegar; simmer 15 minutes. Pack onions into hot pint jars, leaving 1/4" headspace. Sut two small slits in each hot red pepper. Add 1 pepper and 1 bay leaf to each pint jar. (Add 1/2 pepper and 1/4 bay leaf ). Bring pickling liquid to a boil. Ladle hot liquid over onions, leaving 1/4" headspace. Remove air bubbles, Adjust two-piece caps. Process half pints and pints 10 minutes in a boiling-water canner. Yield: About 14 half-pints or 7 pints.

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