Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 quarts | Small white onions |
| 3 teaspoons | Whole cloves |
| 2 tablespoons | Broken stick cinnamon |
| 4 cups | Sugar |
| 1 teaspoon | Red pepper |
| 1 tablespoon | Chopped horseradish |
| 2 quarts | Vinegar |
Select onions of even size. Peel. Cover with a brine made by dissolving 4 tablespoons salt in 1 quart water. Allow to stand 24 hours. Drain. Pack in sterilized jars. Combine remaining ingredients. Heat to boiling. Pour over onions. Seal. The Household Searchlight Submitted By ROBERT MILES On 10-15-95