1/2 c  White vinegar
1/3 c  Sugar
1/4 c  Water
2 tb Salt
1 ts Dried whole dillweed
1 lg Onion, thinly sliced and
-separated into rings

Combine first 5 ingredients in a small bowl; stir well. Add sliced onion
and toss gently to combine. Cover and chill for at least 5 hours. Serve
with cooked meats. Yield: 2 cups.