3 lb. white pickling onions
1/2 c. pickling salt
1 1/2 c. granulated sugar
1 1/2 tbsp. mustard seed
4 1/2 c. distilled white vinegar
4 to 5 sm. hot or sweet red peppers
4 to 5 bay leaves

Scald onions in boiling water about 2 minutes, then quickly dip into cold water. Peel onions; place in large bowl. Sprinkle onions with salt; cover with cold water; let stand at least 12 hours. Drain onions; rinse and drain again.

Combine sugar, mustard seed and vinegar in saucepan; simmer 5 minutes. Make 2 small slits in each red pepper. Pack onions with 1 pepper and 1 bay leaf in each clean, hot jar. Pour hot liquid over onions to within 1/2 inch of top, making sure vinegar solution covers onions. Cap each jar at once. Process 10 minutes in boiling water bath. Makes 4-5 pints.