Makes 4 to 5 pints
• 3 lbs. small white onions
• 2 qts. water
• ½ lb. salt
• 2 cups distilled white vinegar
• 2 cups cider vinegar
• 2 sticks cinnamon
• ½ tsp. whole cloves
• 1 tsp. mace
• 1 tsp. allspice
• ⅔ cup sugar
• 2 to 2½ tsp. crushed dried red chilis
1. Peel the onions. Heat the water and dissolve the salt in it. Let the brine cool to room temperature and pour it over the onions in a large glass or ceramic bowl or crock. All the onions should be covered. Leave the onions in the brine for 24 hours.
2. Put the 2 vinegars in an enameled pot with the cinnamon, cloves, mace, and allspice. Bring it to a boil, then turn off the heat, cover it, and let it steep for at least 2 hours. Strain the vinegar through a cheesecloth-lined sieve and discard the spices. Add the sugar to the vinegar and stir till it is completely dissolved.
3. Arrange the onions in sterile pint jars, leaving at least ½ inch of headroom. Put ½ teaspoon of crushed red chills into each jar and cover the onions with the spiced vinegar. Seal the jars and put them aside for 1 month.
