2 large sweet onions, cut into 1/4-inch slices
1 tsp. dill seed
1/2 c. sugar
1/2 c. vinegar
1/4 c. water
2 tsp. salt

Sprinkle onions with dill seed. Layer in wide-mouth pint jar. In a saucepan, combine remaining ingredients; cook and stir over medium heat until sugar is dissolved. Pour over onions. Cover and refrigerate for 36 hours. Serve as a relish or on sandwiches.