CRISP PICKLED SILVER SKIN ONIONS

Steps:

• In a large pot, add onions, cover with boiling water and let cool.
• Peel and discard skins and water.
• Rinse onions and return to pot.
• Sprinkle onions with pickling salt.
• Cover onions again with boiling water and let stand for 24 hours.
• Drain and reserve salted water.
• Rinse onions with cold water and return to cooking pot.
• In a separate pot, bring reserved salted water to a boil.
• Pour over onions.
• Repeat this same process for another 2 full days.
• At the beginning of the 4th day, drain and discard water.
• Rinse onions thoroughly.
• In a cooking pot, add sugar, vinegar and spices that are wrapped in a cheese cloth and bring to boil; boil for 2 minutes.
• Pour this liquid over the onions.
• Cover and let sit for 24 hours.
• Drain off liquid, save and reheat.
• Pour this liquid over the onions again.
• Repeat this process for a total of 3 days, which is now the 6th day.
• On the 7th day, which is the last day, drain and reserve the liquid.
• Wash onions thoroughly.
• Reheat the reserved liquid.
• Prepare and sterilize jars.
• Fill jars with onions and pour the hot liquid over the onions in the jars to within 1/4 inch of the top.
• Wipe tops of rims very clean.
• Place prepared lids on top and screw on screw lids just finger tight.
• Place jars in a hot bath in a canner and boil for 5 minutes.
• Remove from bath and place on a towel.
• Cover with another towel to cool.
• Jars are sealed when the tops"pop" and are concave, (turned down.).
• Wipe jars clean, lable and store in a cool, dry place.