---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pickled Onions
  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.
  
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