Combine 3 cups water, 1 cup white vinegar, ½ teaspoon salt, ½ teaspoon sugar, 4 bay leaves, ½
teaspoon whole peppercorns, and ½ teaspoon whole allspice in a sauce pan. Bring to a boil and
continue boiling for five minutes. Cover and let set. Cut one medium white onion in rough slices. Divide
two whole kielbasa (about two pounds all together) into six pieces each and split each piece, without
cutting them in half. Squeeze mustard of your choosing into the splits and place onions in the splits with
the mustard. Put a slice of onion in the bottom of each Mason jar and then place the kielbasa in
carefully. The remaining onion goes in between pieces and on top of the jar. Pour the warm vinegar
mixture over the sausage and distribute the spices evenly between the two jars, filling the jars. Seal the
jars and let cool. Place in the refrigerator for 10 days. Eat.