4 large onions (2 1/2 lb.)
1 1/2 c. cider vinegar
1 clove garlic, roughly chopped
1 c. sugar
1/8 tsp. pickling spices, crushed

Peel onions and slice very thin with mandolin or slicing section of a grater. Separate slices and boil in water for 1 minute. Drain thoroughly. Combine balance of ingredients in glass bowl and add drained onions. Press onions into the marinade with wooden spoon. Cover and let stand at room temperature for 24 hours, stirring occasionally. Store in refrigerator in sealed glass container. Will last for weeks. No limit to its uses. Good with cold meat, fish, poultry, in salads and on sandwiches.

Makes 3 cups.