English Pickled Onions

Place the peeled onions in a glass or ceramic container and submerge them under cold water. Drain the water into a saucepan and add salt to it, stirring until it dissolves. Bring the mixture just to a boil, then let it cool down slightly before pouring over the onions. Cover the container with a heavy lid to keep the onions fully submerged, allowing them to sit for 24 hours.

Prepare the pickling liquid by measuring out the vinegar into a saucepan. Combine this with the tied pickling spice, which has been wrapped in a cloth, and the bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.

Once the onions have sat for 24 hours, rinse them under cold running water and gently pat them dry with a paper towel. Add the onions to the saucepan with the vinegar, allowing them to simmer for 2-3 minutes.

Fill sterile jars with the prepared pickled onions, ladling the brine over them until they are completely covered. If desired, add a dried chile pepper to each jar for extra flavor. Close the jars with sterile lids and rings, ensuring they are tightly sealed before storing them in a cool, dark place for at least 6 weeks.