Categories: Condiment, Pickles, Preserve 
      Yield: 6 servings 
  
      4 qt Onions (1-1/2 to 2-1/2          1 1/2 ts Tumeric 
           -inches in diameter)            1 1/2 ts Celery seed 
    1/3 c  Salt                                2 tb Mustard seed 
      3 c  Distilled white vinegar           1/2 ts Ground cloves 
      5 c  Sugar                             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