Texas Pickled Onions

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Texas Pickled Onions

1 gallon small round pickling onions

1 cup pickling salt

1 cup sugar

5 cups white vinegar

3 tablespoons mustard seed

2 tablespoons peppercorns

6 hot red peppers

6 bay leaves

 

Scald onions for 2 minutes in boiling water then dip into cold water and peel.

Sprinkle onions with salt then add cold water to cover and let stand for 12

hours or overnight. In the morning drain onions then rinse in cold fresh water

and drain again.

Combine sugar, vinegar, mustard seed and peppercorns then bring to a boil and

simmer 15 minutes.

Pack onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar.

Fill the jars with boiling liquid and seal.