Pickled Onions - cooking recipe

Ingredients

3 qt. or 4 lb. small onions, peeled (pearl or shallots)
1/2 c. canning salt
8 c. 5% white vinegar
2 c. sugar
whole cloves

Preparation

Put onions in crock (glass) bowl.
Add salt; mix well.
Let stand 12 to 18 hours to cure.
Rinse with cold water and drain well.
Combine sugar and vinegar; let boil.
Pack onions in pint jars.
Add sugar and vinegar mixture to cover onions and within 1/4-inch of top.
Add 1 or 2 cloves per jar.
Wipe rim; add lids and submerge in boiling water for 5 minutes.