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PICKLED WHITE ONIONS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 3 pounds tiny white onions 2 tablespoons coarse salt Water 3 cups white vinegar 1/2 cup granulated sugar 1/2 teaspoon whole cloves tied in a bag 6 dried red pepper pods 6 small bay leaves Soak onions and one tablespoon salt 2 hours in water to cover. Remove onions and peel then soak 48 hours in water to cover adding the remaining salt. Drain and rinse. Bring to a boil the vinegar, one cup water, sugar and cloves. Add onions and boil 5 minutes then remove bag and ladle into hot sterilized jars. Make sure to cover onions with boiling vinegar mixture. Add a pepper pod and bay leaf to each jar then seal at once. Process in canner for 10 minutes. Let stand six weeks before using.