4 qt Onions (1-1/2 to 2-1/2

-inches in diameter) 1/3 c Salt

3 c Distilled white vinegar

5 c Sugar

1 1/2 ts Tumeric

1 1/2 ts Celery seed

2 tb Mustard seed

1/2 ts Ground cloves

1/2 ts Ground allspice

Peel onions.
Sprinkle salt over onions.
Mix ice through them; ice water may be used, but keep adding ice to keep onions cold.
Let stand 3 hours; drain.
Combine sugar, vinegar, and spices; add onions to spices and heat until color changes (DO NOT BOIL).
Ladle into sterilized jars and seal.
Source: Rock Springs Sweet Onion Festival Cook Book 1992