Lg. sweet onions
2 c. white vinegar
1 c. sugar
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. ground turmeric
1/4 tsp. powdered alum

Peel and slice 1/8 inch thick, enough onions to fill a wide-mouthed quart jar. Bring remaining ingredients to a boil and pour over onions. Cool; then cover and refrigerate. Let stand several days before serving.