6 large yellow onions
1 T salt
1 quart white vinegar
1 T granulated sugar
Chop onions and sprinkle with salt.
Put in glass jar larger than a quart.
Scald white vinegar then stir in granulated sugar.
Pour over onions.
Keep 2 weeks at room temperature.
Decant into sterilized bottles.
Pairs Well With
Recipe from Jean Lesem’s The Pleasures of Preserving and Pickling (Alfred A. Knopf).