I have tried various methods, pickling in cold vinegar - tasted like raw pickled onions,
my father soaked them in loads of salt before pickling - yuck!. I tried boiling briefly in vinegar before bottling - they went very soft
so secrets please. I do no want sweet pickled onions. The ones that I bought from the farmers market this weekend are fairly large - say 5cm diameter.
I have used many methods over the years, moggy, but the easiest one I have come across, which leaves the onions crisp and flavoursome is simply this....
peel onions, pack tightly in jars, put in a couple of whole cloves in each jar, a teaspoon of brown sugar, pour spiced white vinegar (cold) to cover the onion, below the rim of the jar and put on the lid. Let stand for 6 to 8 weeks before using. They will darken a little, even though the vinegar is white.
Of course, one can vary the additional spices according to one's taste...add cumin or turmeric or whatever you like to each jar before pouring in the spiced vinegar, though this vinegar is often enough.
hello moggy, there's another thread here about pickling onions
In the end, I settled for hot vinegar, but just poured them over the onions rather than heating the onions up in the vinegar till it boiled. I still have some onions left and when I get some more jars I will cold pickle the remaining and then compare the end result.