1/2 cup Sea Salt
1 quart Water
1/2 cup Sugar perferably unrefined
1 quart Malt Vinegar
2 tablespoons Coriander Seed or Pickling Spice
* Before attempting this recipe, please research and follow explicit canning procedures to prevent severe food poisoning, including proper canning jars and tools.
Set a quart of water in a pot to boil. While waiting for the water to boil, carefully trim off the root ends of each pearl, leaving a small amount of the base to keep all onion layers in tact.
In small batches, quickly blanch onions just enough to blister skin in boiling water. If necessary, wait for water to return to boil before adding next batch. Do not cook the onions.
Drain, then slip off outer skin.
Place the sugar, vinegar, and spice in a covered pan and bring almost to a boil.
Stir to ensure the sugar is dissolved; cover, remove from heat, then leave covered for 2 hours, or until the vinegar is cold.
Strain to remove the spices.
Drain and thoroughly rinse the onions, then pack them tightly into clean pickle jars. Really push them in. Add enough cold vinegar to completely cover the onions.
Follow canning and sealing directions per your research. Leave to mature for at least one month before eating.