Pickled Onions

• 2 1/4 lbs pickling onions
• 1/3 cup salt
• 3 cups white wine vinegar
• 1 cup sugar
• 1 tbsp yellow mustard seeds
• 4 None bay leaves
• 8 None black peppercorns

1. Cook the onions in a saucepan of boiling water for 3 mins. Drain, then transfer to a bowl of iced water. Peel the skins from the onions and trim the tops and bottoms.
2. Place onions in a bowl with salt and 3 cups water, making sure they are completely covered by water. Let stand for 12 hours or overnight. Rinse under cold water and drain.
3. Bring the vinegar, sugar, mustard seeds, bay leaves and peppercorns to a boil in a saucepan on high heat. Reduce the heat to low and simmer for 5 mins.
4. Place the onions in a sterilized 1-quart glass jar and pour in the vinegar mixture. Seal and let stand for 2 weeks before using.

pickling onions, salt, white wine vinegar, sugar, bay leaves, black peppercorns

Taken from recipes-plus.com/api/v2.0/recipes/23437 (may not work)