Take 3lbs pickling onions. Cover with boiling water for five minutes. Pour off, peel put 1/2 cup salt and enough cold water to cover and let stand overnight.
Add one cup sugar to one quart white vinegar and bring to a boil. Drain onions and add to boiling vinegar and just warm through: DO NOT BOIL. Sterilize 1/2 pint jars, put 2 red chili pepper and four peppercorns in each jar. Fill jars with onions, cover with vinegar juice and seal.