Pickled White Onions
|White onions||3 Pound|
|Coarse salt||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|White vinegar||3 Cup (48 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Whole cloves||1⁄2 Teaspoon (Tied In A Bag)|
|Dried red pepper||6|
|Bay leaves||6 Small|
Soak onions and one tablespoon salt two hours in water to cover.
Remove onions, peel.
Soak forty-eight hours in water to cover, adding the remaining salt.
Drain and rinse.
Bring to a boil the vinegar, one cup water, sugar and cloves.
Add onions and boil three to five minutes.
Ladle into hot sterilized jars, covering onions with boiling vinegar mixture.
Add a pepper pod and bay leaf to each jar.
Seal at once.
Let stand six weeks before using.