1 qt. (1 1/2 lbs.) sm. onions (boilers)
3/4 tsp. crushed red peppers
1 tbsp. dill seed per pint
2 c. water
2 c. white vinegar
5 tsp. granulated pickling salt

Cut onions into 1/4" thick slices; separate into rings. Pack into hot clean pint jars. To each jar add 1/4 teaspoon red pepper and 1 tablespoon dill seed. Heat water, vinegar and salt; bring to boil. Pour over onions, filling to within 1/2" of top. Adjust lids. Process in boiling water bath 5 minutes. (Count time after water returns to boiling.) 3 pints.