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      title: pickled onions
 categories: appetizer
   servings: 1
 
       4 c  water
       8 c  pearl onions
     1/2 c  salt
       1 c  sugar
       2 t  pickling spice
 
 pour boiling water over onions
 let stand for 2 minutes and drain well 
 cover with cold water and let stand for 5 minutes
 drain, rinse, and drain well
 remove and discard loose skins
 sprinkle onions with salt 
 cover with water and soak overnight 
 drain, rinse well, and drain again 
 wrap pickling spices in cheesecloth and secure with string, for a sachet 
 combine vinegar, sugar, and sachet in a saucepan, over a medium flame 
 heat to a boil and remove from heat
 remove and discard sachet 
 pack onions into heated sterile jars 
 pour in hot vinegar mixture to cover, leaving a 1/4-inch headspace 
 cover and seal immediately 
 store in a dark, cool, and dry place
 serve slightly chilled or at room temperature
 
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