Pickled onions - Granny B's recipe
In a mixing boiwl dissolve 1/4 cup of sea salt in 1.15litres of water. Add onions and submerge for 8 - 12 hours. Drain and peel the onions and return to the bowl - make new brine with salt and water. In a saucepan bring vinegar and water to boil. Cool, drain and rinse onions twice. Mix all picking spices together and 1/2 fill preserving jars with onions. Divide 1/2 the spcies on top of the onions. Fill jars to top with reminaing onions and place remaining spcies on top. Fill each jar of onions with the cooled, sweeted vinegar, esnurign that onions are completely covered. Cover the jar with a cap. Refrigerate jars for 1 month prior to eating.