Pickling some onions

At the end of June I harvested my onions. Not the greatest haul - I didn't get my preferred variety in the autumn when I planted them. Still okay. They have been 'curing', which is a fancy way of saying I've just ignored them for nearly a month while they shed stalks and skin that blows all over the place. Ignored no more! It's pickling time. I love pickled onions. I just have to think about them and I start salivating. There are at least four varieties in my kitchen at all times. So. I selected the small ones. The ones if you cut them in half there'd be nothing left. Perfect for pickling. There ended up being seventy five. Which is more than last year - the whole batch is on the smaller side. Pickling is a two part job. The first worst part is prepping the onions. Homegrown onions are strong which is great for eating but hard work chopping and peeling. I wept. I took breaks. (My hands smelled of onions for two days.) After the whole evening of bloody onions I rinsed, dried, and…