2 qts. sm. white onions (2 lbs.)
3/4 c. coarse or pickling salt
2 c. red wine vinegar
2 c. water
1 1/2 c. sugar
2 cinnamon sticks (each 3 inch long)
1 tbsp. whole cloves
1 tbsp. whole allspice

Pour boiling water over onions to cover. Let stand 2 minutes. Drain and add cold water to cover. Peel onions; place in a large bowl. Add salt and enough cold water to cover. Place a heavy plate of a size to fit inside the bowl over onions to keep them under salted water. Let stand overnight. Drain. Rinse in cold water and drain again. Bring vinegar, water, sugar, and spices to boiling in large kettle. Cover. Boil 5 minutes; add onions; return to boiling. Discard cinnamon; put onions into 2 (32 ounce) jars, using slotted spoon. Fill with liquid. Wipe jars clean with a damp cloth and seal.

Refrigerate at least 24 hours to develop flavor. Drain before serving. Keeps well up to 6 weeks. For longer storage, pack onions into 4 (16 ounce) jars. Adjust caps. Process 10 minutes in boiling water bath.