Instructions: 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.

Combine sugar, horseradish, mustard seeds, and vinegar. Simmer 15 minutes.

Pack onions into jars, leaving 1/2-inch headspace. 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.

This recipe yields 7 pints.

Comments: You may substitute 3 1/2 tablespoons of mixed pickling spices for the horseradish and mustard seeds.

Yield: 7 pints

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