4 qts. sm. white onions
1 c. salt
1 1/2 c. water
1 qt. white vinegar
1/4 c. sugar
3 tbsp. allspice
3 tbsp. mustard seed (white or yellow)
3 tbsp. peppercorns

Peel onions first. (For easy peeling, put onions in hot water. Skin will come off then.) Put salt in 1 1/2 cups water. Heat to boiling, then add onions. Let stand 24 hours, then drain the onions well. Then let the onions stand in fresh water for 1 hour, then drain. Pack onion jars. Mix the next 5 ingredients together and bring it to boil for 1 minute, then pour mix over onions and then seal the jars. Makes 4 quarts.