4 c. tiny white boiling onions, peeled (about 1 1/2 lbs.)
1/4 c. salt
3 c. malt or cider vinegar
1/4 c. plus 2 tbsp. sugar
4 whole cloves
2 bay leaves
1 dried red pepper
1 sm. piece cinnamon stick
1 sm. slice fresh gingerroot
2 tsp. mustard seeds
1 tsp. peppercorns

1. Wash onions in cold water; drain and pat dry. Place in large glass bowl; stir in salt. Let stand covered at room temperature overnight.

2. Rinse onions under cold running water; drain thoroughly. Combine remaining ingredients in large saucepan. Heat to boiling; boil, uncovered 5 minutes. Add onions; boil uncovered 5 minutes. Do not overcook; onions should be crisp.

3. Pack onions in clean 1 quart glass jar. Pour hot vinegar mixture over onions, filling to 1 inch from top; cool. Screw lid in place. Refrigerate at least 1 week before serving.

TIP: Leftover onions can be stored covered in refrigerator up to 3 weeks without change in flavor or texture.