4 qts. small onions
Boiling water
Cold water
1 c. salt
1/4 c. mixed pickle spice
2 qts. vinegar
2 c. sugar

Cover onions with boiling water. Let stand 5 minutes. Drain cover with cold water. Peel onions, place in bowl or enamel pan. Add salt; cover with fresh cold water, let stand overnight. Next day drain and rinse and drain again.

Tie spice in cheesecloth, boil with vinegar and sugar 5 minutes. Remove spice bag.

Add onions to boiling liquid. Boil 2 to 3 minutes. Pour in clean jars store 1 week before using. Makes 6 to 7 pints.