Categories: Vegetables, Preserve 
      Yield: 6 servings 
  
      1 ea Gallon Pickling Onions              2 tb Horseradish OR 
      1 c  Pickling Salt                       2 tb Peppercorns 
      1 c  Sugar Or To Taste (2 C Max)         1 x  Hot Red Peppers 
      5 c  White Vinegar                       1 x  Bay Leaves 
      3 tb White Mustard Seeds             
  
  Scald the onions for 2 minutes in boiling water, dip into cold water and 
  peel.  Sprinkle the onions with the salt, add cold water to cover, and let 
  stand for 12 hours or overnight.  In the morning, drain the onions, rinse 
  them in cold fresh water and drain again.  Combine the sugar, vinegar, 
  mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer 
  for 15 minutes.  Pack the onions into clean jars.  Add 1 small hot pepper 
  and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and 
  seal. 
  Makes 5 - 6 pints. 
  NOTE: 
  ~---- 
  You can also add 6 T whole allspice or 1/4 c mixed pickling spices for 
  interesting variations.