Peel the onions by removing both ends. If they are hard to peel, place in a heat proof bowl and pour boiling water over them, drain well. Rinse with cold water and the peels will come right off. 

Place peeled onions in a large bowl and sprinkle with kosher salt. Toss to coat well. Cover with a flour sack towel or plastic wrap and set aside for 12 hours. You don't want to go longer than 12 hours or it will make the onions less crunchy.

Rinse and drain the onions and dry with a flour sack towel or paper towels. 

Sterilize 4 pint jars and the lids in boiling water.

Fill the jars with onions.

Mix the pickling spices together.

Add sugar, pickling spices to a pan. 

Pour in the malt vinegar and place over medium heat.

Heat the brine mixture until it is hot but not a rolling boil, stirring occasionally.

Use a funnel to pour the brine over the onions, making sure to get the pickling spices into each jar. 

Stick a butter knife down into each jar to remove any air bubbles. 

Wipe the jar rims with a damp cloth and add the lids. 

Store onions at room temperature 3- 6 weeks before opening, they are best at 8 weeks.