1-PINT  CIDER VINEGAR, 1 ENVELOPE CHILI SEASONING MIX, 2-12-OZ. PKGS. ALL-BEEF HOT DOGS, 1-LB. SWEET ONIONS, CUT INTO RINGS, COMBINE VINEGAR AND CHILI SEASONING MIX IN SAUCEPAN, BRING TO BOIL, CUT HOT DOGS INTO 1-INCH SLICES. ALTERNATE LAYERS OF ONION RINGS AND HOT DOG SLICES IN 2 WIDE-MOUTH QUART JARS. COVER WITH BOILING VINEGAR. STORE, COVERED IN REFRIGERATOR FOR SEVERAL DAYS BEFORE  SERVING. WILL KEEP FOR 2 WKS.