Select small, white pearl onions of similar size, without bruises or blemishes. Peel and simmer in salted water until the onions are nearly tender. Drain and transfer the onions to pint size canning jars.

Bring 3 cups vinegar to a boil with 1 tsp. whole cloves.

For each jar of onions, add 1 tsp. salt, 1 tbsp. sugar, 1 small hot pepper and a few whole cloves. Cover with hot vinegar, leaving 1/4-inch headspace.

Wipe jar rim clean using a damp paper towel. Adjust 2 piece caps.

Process in a boiling water bath for 10 minutes.