Pickled Onions

Directions

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