Hot Pickled Onions

Are you looking for something to do with all of the onions and garlic you harvested?  These pickled onions are HOT, excellent on top of grilled meat.

Ingredients:
4 quarts peeled and chopped onions
1 C. canning salt
2 C. sugar
1/4 C. mustard seed
1 Tsp black pepper
2.5 Tbsp horseradish
2 quarts cider vinegar
4 Anaheim peppers
4-8 cloves garlic, peeled and left whole
4 bay leaves

Directions:
- Sprinkle onions with salt.  Add cold water to cover.  Let stand 12-18 hours.
- Drain onions, rinse, and drain again.
- Combine sugar, mustard seed, pepper, horseradish and vinegar in a large pot.  Simmer for 15 mins.
- Pack onions, Anaheim peppers and garlic into hot 1-pint jars.  Add 1 bay leaf to each jar.
- Ladle hot liquid over onions, leaving 1/4 inch headspace.
- Remove air bubbles, adjust 2-piece caps.
- Process 10 mins in boiling water canner.