|3 pounds||Tiny white onions|
|2 tablespoons||Coarse salt|
|3 cups||White vinegar|
|½ teaspoon||Whole cloves, tied in a bag|
|6||Dried red pepper pods|
|6||Small bay leaves|
Soak onions and one tablespoon salt 2 hours in water to cover.
Remove onions, peel. Soak 48 hours in water to cover, adding the remaining salt. Drain and rinse.
Bring to a boil the vinegar, one cup water, sugar and cloves. Add onions and boil 3 to 5 minutes. Remove bag.
Ladle into hot sterilized jars, covering onions with boiling vinegar mixture. Add a pepper pod and bay leaf to each jar. Seal at once. Let stand six weeks before using.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, copyright 1963
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