Pickled Onions

• 4 quarts white pickling onions, peeled ((4 L) small)
• 1 cup salt (1/4 L)
• 2 quarts white vinegar (2 L)
• 2 cups sugar (400 g)
• 14 cup mustard seeds (1/2 dl)
• 2 tablespoons prepared horseradish
• white peppercorns
• bay leaf
• pimiento, slices

1. Sprinkle the onions with the salt.
2. Cover with cold water and let stand 6-8 hours or overnight.
3. Rinse thoroughly with cold water, and drain well.
4. Combine the vinegar, sugar, mustard seed, and horseradish in a pot and simmer for 10 minutes.
5. Spoon the onions into hot, sterilized jars, adding a few peppercorns, a bay leaf, and some pimiento slices to each jar.
6. Pour the boiling hot vinegar mixture over the onions, leaving 1/4-inch headspace, and seal.
7. Or close the jars and process in a boiling-water bath for 10 minutes.

white pickling onions, salt, white vinegar, sugar, mustard seeds, horseradish, white peppercorns, bay leaf, pimiento

Taken from www.food.com/recipe/pickled-onions-2810 (may not work)