- 4 cups [1 L] boiling water
- 5 to 6 tablespoons [75 to 90 mL] pickling salt
- 1 1/4 pounds [567 g] tiny white [silver skin] unpeeled onions
- Cold water
- Ice cubes
- 2 cups [500 mL] vinegar
- 3/4 cup [150 g] sugar
- 1 cinnamon stick
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- Mix together boiling water and pickling salt; leave to cool.
- Scald unpeeled onions for 1 minute.
- Drain, then cover onions with cold water.
- Peel onions, still submerged into water and transfer peeled onions into a bowl, filled with cold water and ice cubes [to help them stay really white and firm].
- Drain onions.
- Cover onions with brine [cooled water/pickling salt mixture].
- Set aside for 12 hours.
- Rinse onions under cold running water.
- Into a casserole, bring together vinegar, sugar and cinnamon stick to a boil.
- Add drained onions.
- Boil for 1 minute.
- Fill hot sterilized jars with onions.
- Remove cinnamon stick, then cover onions with hot boiling vinegar mixture.
- Seal jars.
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