Michael'S Slightly Salty Pickled Onions

• 3 quarts small onion
• 1 cup pickling salt
• 2 quarts boiling water
• 1 cup pickling salt
• 2 quarts boiling water
• 1 cup pickling salt
• 2 quarts boiling water
• 1 quart water
• 1 quart vinegar
• 1 cup sugar

1. Peel the onions.
2. Place them in a large crock.
3. Bring 1 cup of salt and 2 quarts of water to a boil, and pour over the onions.
4. Let stand for 2 days in a cool spot, then drain them.
5. Make more brine, and pour it while hot over the onions.
6. Let stand for 2 more days, then drain them.
7. Put your jars in a canner, and cover with water.
8. Bring to a boil and boil 10 minutes.
9. Make more brine and this time add the onions, and boil them for 3 minutes.
10. Fill the hot sterilized jars with the drained onions.
11. Mix the vinegar, water and sugar.
12. Heat to boiling and pour over the onions.
13. Seal at once, according to manufacturer's instructions (generally, boil lids for 5 minutes) and process in boiling water for 10-15 minutes.
14. Jars should be kept in a cool, dry, dark place until opened. Leave them at least a couple weeks. Once opened, store each jar in the fridge.

onion, pickling salt, boiling water, pickling salt, boiling water, pickling salt, boiling water, water, vinegar, sugar

Taken from www.food.com/recipe/michaels-slightly-salty-pickled-onions-100507 (may not work)