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