Pearl Onion Pickles

• 4 quarts onions tiny
• boiling water as needed
• 1 cup salt
• 2 cups sugar
• 2 tablespoons prepared horseradish
• 4 tablespoons mustard seeds
• 2 quarts white vinegar 5%% acidity
• 7 bay leaves smalls
• 7 red peppers smalls hot

1. Select fresh, tender onions. Cover with boiling water and let stand for 2 minutes. Drain; dip at once into cold water and peel. Sprinkle onions with salt and add cold water to cover (about 2 quarts water to 1 cup salt). Let stand at least 12 hours or overnight. Drain off salt water; rinse and drain thoroughly.
2. Combine sugar, horseradish, mustard seeds, and vinegar. Simmer 15 minutes.
3. Pack onions into sterile jars, leaving 1/2-inch head space. To each jar, add 1 bay leaf and 1 pepper. Pour boiling hot vinegar mixture over onions. Adjust lids. Process pints 10 minutes in boiling water. Remove jars; cool and store.

onions, boiling water, salt, sugar, horseradish, mustard seeds, white vinegar, bay leaves smalls, red peppers

Taken from www.yummly.com/recipe/Pearl-Onion-Pickles-1667879 (may not work)