Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine salt and 4 cups of water in a large glass bowl. stir until salt dissolves. peel skin from onions, leaving onions whole. add to salted water. cover. stand at room temperature for 2 days. drain onions. rinse well under cold water and dry. pack into 4 x 3-cup capacity sterilised jars, layering with chillies, bay leaves and peppercorns. place vinegar, sugar allspice, extra peppercorns and cloves into a saucepan over low heat. cook, stirring, for 15 minutes or until sugar has dissolved. bring to the boil. simmer, uncovered, for 15 minutes or until syrup thickens slightly. set aside to cool completely. strain liquid. pour over onions, making sure onions are completely covered. seal jars. allow to stand for 6 weeks before using.

Target recipe: sprinkle the onions with the salt. cover with cold water and let stand 6-8 hours or overnight. rinse thoroughly with cold water, and drain well. combine the vinegar, sugar, mustard seed, and horseradish in a pot and simmer for 10 minutes. spoon the onions into hot, sterilized jars, adding a few peppercorns, a bay leaf, and some pimiento slices to each jar. pour the boiling hot vinegar mixture over the onions, leaving 1/4-inch headspace, and seal. or close the jars and process in a boiling-water bath for 10 minutes.