Mustard Pickled Onions
|Small white onions||7 Pound, peeled and parboiled 2 minutes|
|Pickling salt||1 Cup (16 tbs)|
|Cider vinegar/White vinegar||2 Quart|
|Sugar||1⁄2 Cup (8 tbs)|
|Mustard seeds||4 Teaspoon, lightly crushed|
Place onions in a large bowl, cover with cold water, add salt and stir to dissolve; cover and let stand at room temperature 24 hours.
Next day, wash and sterilize 8 (1-pint) jars and closures; stand on a baking sheet and keep hot in a 250° F. oven until needed.
Rinse onions under cold running water and drain well.
Bring vinegar, sugar, and spices to a boil in an enamel or stainless-steel saucepan, stirring occasionally.
Meanwhile, pack onions into jars; pour in boiling vinegar, filling jars to within 1/8" of tops and distributing mustard seeds and bay leaves evenly.
Wipe rims and seal.
Cool, check seals, label jars, and store in a cool, dark, dry place.
Let stand 1 week before using.