Pickled Onions

Directions

1. 1
   Scald onions in boiling water for 2 minutes, then cover with cold water.
2. 2
   Sprinkle with salt.
3. 3
   Add cold water and cover.
4. 4
   Let stand for 12 hours.
5. 5
   Drain, rinse and drain.
6. 6
   Combine sugar, mustard seed and vinegar and simmer for 5 minutes.
7. 7
   Pack onions into hot, sterile jars.
8. 8
   Place 1 hot red pepper and 1 bay leaf in each jar.
9. 9
   Pour boiling liquid over onions to 1/8 inch from top. Quickly seal each jar.
10. 10
    Makes 3 pints.