I have never done pickled onions, but now that I have a garden I'm growing onions. Recipe? Please?
I use those little cocktail onions, the once that are a bit smaller than a golf ball.
Day 1: Peel about a kg of onions (expect to cry a lot). Put them in a large bowl in a 10% salt solution (boil about 700 ml water and 70 g salt, and pour it hot over the onions. Obviously, don't use a plastic bowl for this!). Let them sit overnight.
Day 2: Rinse the onions in three or four washes of cold plain water. Pack the onions into jars with one or two red chillis (fresh or dried) per jar (if you like a bit of hot spice; skip them if you don't).
Boil about 750 ml malt vinegar with about 150 g brown sugar plus whatever spices you like. I use a piece of cinnamon scroll, a couple bay leaves, half a tsp of sliced ginger, half a dozen cardomom pods, a star anise, half a tsp mustard seeds, half a tsp peppercorns, half a dozen cloves.... really whatever is in the cupboard. Boil the vinegar, sugar and spices for about twenty to thirty minutes. Strain into a jug, then pour the strained hot spiced vinegar into the jars of onions. Put the lids on and stick them in a cupboard. They should be good to go in two to three weeks.
I generally do 2 kgs at a time and find that they will fill three 1-litre jars, with a handful of onions left over (which I cook for dinner).