Pickled Onions - cooking recipe

Ingredients

3 lb. small Vidalia onions
1/2 c. salt
1 c. sugar
1 Tbsp. mustard seed
3 c. cider vinegar
3 small red peppers
3 bay leaves

Preparation

Scald onions in boiling water for 2 minutes, then cover with cold water.
Sprinkle with salt.
Add cold water and cover.
Let stand for 12 hours.
Drain, rinse and drain.
Combine sugar, mustard seed and vinegar and simmer for 5 minutes.
Pack onions into hot, sterile jars.
Place 1 hot red pepper and 1 bay leaf in each jar.
Pour boiling liquid over onions to 1/8 inch from top. Quickly seal each jar.
Makes 3 pints.