Pickled Onions

• Ready In: 0 mins
• Yields: 1 batch

Ingredients

• 4  quarts  white pickling onions, peeled ((4 L) small)
• 1  cup salt (1/4 L)
• 2  quarts white vinegar (2 L)
• 2  cups sugar (400 g)
• 1⁄4 cup mustard seeds (1/2 dl)
• 2  tablespoons  prepared horseradish
•  white peppercorns
•  bay leaf
•  pimiento, slices

Directions

1. Sprinkle the onions with the salt. Cover with cold water and let stand 6-8 hours or overnight. Rinse thoroughly with cold water, and drain well.
2. Combine the vinegar, sugar, mustard seed, and horseradish in a pot and simmer for 10 minutes.
3. Spoon the onions into hot, sterilized jars, adding a few peppercorns, a bay leaf, and some pimiento slices to each jar.
4. Pour the boiling hot vinegar mixture over the onions, leaving 1/4-inch headspace, and seal.
5. Or close the jars and process in a boiling-water bath for 10 minutes.