Pickled Onions

Directions

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   Sterilize jars:
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   1. Wash 1-pint Mason-type jars in hot suds and rinse in scalding water.
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   2. Put jars in a kettle and cover with hot water.
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   3. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle.
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   4. Turn off heat and let jars stand in hot water.
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   5. Just before they are filled, invert jars into a kitchen towel to dry. (Jars should be filled while they are still hot.)
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   6. Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
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   Prepare onions:
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   1. In a 3-quart saucepan bring 2 quarts water to a boil and boil onions 2 minutes. Remove pan from heat and cool onions in cooking liquid until they can be handled.
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    2. Carefully trim root ends and peel.
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    3. In a small bowl stir together water and salt until salt is dissolved and add onions.
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    4. Let onions stand, covered, at room temperature 24 hours.
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    5. Drain onions in a sieve and rinse well.
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    6. Drain onions again and transfer to a sterilized jar.
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    7. In a small saucepan bring vinegar, sugar, and pickling spices to boil, stirring until sugar is dissolved.
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    8. Pour vinegar mixture over onions and seal jar with lid.
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    9. Marinate onions, covered and chilled, at least 4 days to develop flavors.
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    10. Onions keep, covered and chilled, about 1 month, as long as they are removed with a clean fork or spoon.
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    11. Serve onions slightly chilled or at room temperature.