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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
2 quarts tiny whole pickling onions, peeled |
1/2 cup salt |
7 small hot red peppers |
7 bay leaves |
1 quart white vinegar |
1 cup sugar |
2 tablespoons mustard seeds |
1 tablespoon plus 1 teaspoon prepared horseradish |
Directions:
1. Place onions in a large glass or ceramic container; sprinkle with salt. Add water to cover. Cover and let stand in a cool place 12 hours. Drain and rinse onions several times in cold water.
2. Pack onions into 7 hot sterilized jars. Place 1 hot red pepper and 1 bay leaf in each jar.
3. Combine vinegar, sugar, mustard seeds, and horseradish in a stainless steel stockpot. Bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Pour syrup over onions, leaving 1/2-inch headspace. Remove air bubbles. Cover with metal lids, and screw bands tight. Process in boiling water bath 10 minutes.
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