1/2 tsp dried chili flakes (optional, for a little heat)
1 sprig fresh thyme or a pinch of dried thyme (optional)
Gather the ingredients.
Sprinkle the salt over the dry, peeled onions.
Stir to make sure the salt is distributed and leave overnight. (Do not leave longer than overnight if you want your onions to be crisp.)
When ready, rinse the onions and dry with kitchen towel.
Mix together the pickling spices.
Place the spices, vinegar, and sugar into a large stainless steel pan.
Heat to dissolve the sugar, but do not boil.
Pack the onions into clean, sterilized jars.
Pour the vinegar and spice liquid over to fill the jars, making sure each jar has pickling spices and that there are no air pockets.
Seal the jars and leave to cool.
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