Pickle Onions

• 3 quarts to a gallon small onions
• ½ cup crude salt
• 3 cups sugar
• 3 cups vinegar (white)
• 1/8 tsp. pepper

Optional:

• 2 tsp. celery seed
• 1 tbsp. mustard seed
• 1 tbsp. Fancy pickling spice

Prepare onions, salt and let stand overnight. Drain, do not rinse. Combine vinegar, sugar and spices of your choice and bring to a boil in an enamel saucepan. Add to onions, pack while hot in clean jars. Cool, let stand for two or three days in refrigerator before eating.