Dilled Onions

• 1 1-pound jar pearl onions, drained
• 1 cup cider vinegar
• ½ cup

Place the drained onions in a 1-quart jar. Combine the vinegar, sugar, salt, herbs and spices in a medium saucepan. Bring to a boil, then pour the mixture over the onions. Close the jar tightly and cool to room temperature. Refrigerate the onions for two weeks before serving.