Pickled onions

1½ cups coarse pickling salt
1 pound pearl or boiling onions
3 cups malt vinegar
1 cup cider vinegar
2 teaspoons each of coriander seeds, mustard seeds, whole allspice, black peppercorns, and mace
2 bay leaves
1-ounce piece of fresh ginger, bruised
1 tablespoon sugar

Be sure to use canning jars with two-piece screwband lids, and for longer storage, process in a simmering hot-water bath.

First, make a brine. Put the salt and 2 cups water in a saucepan and stir over low heat until fully dissolved. Pour into a large bowl and let cool completely.
Meanwhile, peel the onions. (It will be easier to remove the skins if you quickly blanch the onions in boiling water for 30 seconds, then refresh in cold water and drain well.) Add the peeled onions to the brine. Place a plate on top to keep them submerged in the liquid. Let soak in a cool part of the kitchen, or the refrigerator, for 24 hours.
Put the vinegars, dried spices, bay leaves, and ginger into a nonreactive pot (such as stainless steel or enameled) with the sugar. Boil for 20–25 minutes, then strain the vinegar through a fine sieve and discard the flavorings. Let cool completely.
Rinse the onions and drain well. Divide them among sterilized jars, pour in the pickling liquid to cover, and seal the jars tightly. Leave the onions to pickle in a cool, dark place for at least 2 weeks before eating. Refrigerate after opening.