Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt. Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight. Don’t let them sit longer than 14 hours or so or the amount of “crunch” will be compromised. Rinse well and drain thoroughly. To more easily peel the onions: Trim the ends off of each onion and place them in a heat-proof bowl. Pour boiling water over them and let them sit for a minute. To make the brine: Place all remaining ingredients in a medium saucepan and bring to a boil until the sugar is dissolved. Thank You! I’m also finding that they still taste really good with dishes I never thought of adding them to all those years ago.

GREAT WITH COLD FOOD - Our Driver's Mini Onions in Honey & Balsamic Vinegar are the perfect accompaniment for cold dishes or why not even use them as a ready-made cooking ingredient in your other dishes

I used this recipe for the first time, just over 6 weeks ago, could not wait and opened my first jar after 3 weeks, then found it hard to wait until just today to try at 6 weeks. Place the lids on the jars and screw them on. Process them in a boiling water bath canner. For pint-sized jars in altitudes up to 1000 ft, process for 10 minutes (see chart below for higher altitudes).