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     title: pickled onions
categories: appetizer
  servings: 1

      4 c  water
      8 c  pearl onions
    1/2 c  salt
      1 c  sugar
      2 t  pickling spice

pour boiling water over onions
let stand for 2 minutes and drain well 
cover with cold water and let stand for 5 minutes
drain, rinse, and drain well
remove and discard loose skins
sprinkle onions with salt 
cover with water and soak overnight 
drain, rinse well, and drain again 
wrap pickling spices in cheesecloth and secure with string, for a sachet 
combine vinegar, sugar, and sachet in a saucepan, over a medium flame 
heat to a boil and remove from heat
remove and discard sachet 
pack onions into heated sterile jars 
pour in hot vinegar mixture to cover, leaving a 1/4-inch headspace 
cover and seal immediately 
store in a dark, cool, and dry place
serve slightly chilled or at room temperature

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