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

Peel onions. Add salt and let stand overnight. In the morning, put in colander and rinse thoroughly with cold water to remove all salt. Drain. Tie spices loosely in a bag; boil 10 minutes with vinegar and sugar. Discard spices. Pack onions into hot, sterilized jars. pour boiling hot vinegar mixture over. Seal at once. Makes 8 pints.