---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PICKLED ONIONS
  Categories: Pickles, Vegetables
       Yield: 6 servings
  
       1 ea Gallon Pickling Onions
       1 c  Pickling Salt
       1 c  Sugar Or To Taste (2 C Max)
       5 c  White Vinegar
       3 tb White Mustard Seeds
       2 tb Horseradish OR
       2 tb Peppercorns
       1 x  Hot Red Peppers
       1 x  Bay Leaves
  
   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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