2 quarts tiny white or pearl onions
1/2 cup canning and pickling salt
1 quart white vinegar
1 cup sugar
2 scant tablespoons white mustard seed
2 scant tablespoons whole black or green peppercorns
2 tablespoons grated horseradish
small red hot pepper pods
bay leaves

Cover onions with boiling water and allow to sit for 2 minutes. Drain and submerge in cold water.

Peel. Sprinkle with salt in a stainless steel or ceramic bowl and add just enough cold water to cover the onions. Leave overnight. Be sure the entire batch of onions remains under the brine at all times.

The next morning drain and rinse well in cold water; drain again.

Combine vinegar, sugar, mustard seed, black pepper and horseradish in a large stainless steel pan. Boil 2 minutes; add onions and return to boiling. Strain spices and discard.

Pack onions into hot pint or 1/2 pint canning jars. Add 1 bay leaf and 1 hot pepper pod to each jar. Fill jar with boiling syrup, leaving 1/4-inch headspace and adjust caps.

Process in a boiling water bath for 10 minutes.

Makes about 3 pints or 6 half pints.

Submitted by: CM