Hot Pickled Onions

1. Cover onions with boiling water.

2. Let stand for 5 minutes.

3. Drain& cover with cold water.

4. Peel& place into a large (NON METAL) bowl or container.

5. Add salt, cover with cold water& let stand OVERNIGHT.

6. Drain onions, rinse well with cold water& drain again.

7. Set aside.

8. Combine vinegar& sugar in a large, heavy pot; tie spices into a cheesecloth bag& add to pot.

9. Bring to a boil& boil for 5 minutes.

10. Remove spice bag, add onions to the boiling liquid& boil for another 3- 5 minutes.

11. Place onions in hot, sterilized jars.

12. Add a small, dried chili pepper (or 5- 6 pepper corns) to each jar.

13. Fill with hot liquid to 1/4 inch of top of jar& seal immediately.

14. Store in cool, dark spot for at least a month before serving.

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Nutrient	Quantity
Carbohydrates	399.92 g
Energy	1548 kCal
Water	0.08 g
Calcium, Ca	4 mg
Riboflavin	0.076 mg
Sodium, Na	4 mg
Manganese, Mn	0.016 mg
Sucrose	399.2 g
Sugars, total	399.2 g
Selenium, Se	2.4 g
Ash	0.04 g
Copper, Cu	0.028 mg
Iron, Fe	0.2 mg
Carbohydrate, by difference	399.92 g
Zinc, Zn	0.04 mg
Potassium, K	8 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 cup	0	0	0
Onion	4 quarts	0	0	0
white sugar	2 cups	1548	399.92	0
white vinegar	2 quarts	0	0	0
pickling spice	0.25 cup	0	0	0
chili	0	0	0	0