Grandma's Pickled Onions

In a mixing bowl, dissolve ¼ cup sea salt in 1.15L water. Add the onions and weigh them down gently with a plate that fits inside the bowl. They must be kept submerged.

Stand for 8 to 12 hours.

Drain and peel onions, and return them to the bowl.

Make a new brine with another batch of salt and water, pour it over the onions, and weigh them down gently again.

Stand for 2 days.

In a non-reactive saucepan, bring the sugar and malt vinegar to a boil. Cool.

Drain (reserve the liquid) and rinse the onions twice.

Mix all picking spices together and ½ fill preserving jars with onions.

Divide ½ the spices on top of onions.

Fill jars to top with remaining onions and place remaining spices on top.

Fill each jar of onions with the cooled, sweetened vinegar, ensuring that onions are completely covered.

Cover the jar with a non-reactive cap, preferably all plastic or glass.

Refrigerate the jars for at least 1 month before eating the onions.