4 qts. sm. whole onions
1/4 c. pickling spices
2 c. sugar
1 c. salt
2 qts. vinegar

Peel onions. Mix with salt and let stand overnight. Rinse thoroughly with cold water to remove all salt. Tie spices loosely in cloth bag; boil 10 minutes with vinegar and sugar. Discard spices.

Pack onions into hot half-pint or pint canning jars. Pour boiling hot vinegar mixture over onions, leaving 1/2 inch headspace. Seal with lids and process in boiling water bath for 15 minutes.