As with every recipe that are either pickled or fermented, observe critical cleanliness. I usually set the pink jars and tops in the dishwasher, wash them just prior to filling them. They can also be placed in a pot or water and then brought to a boil for about 5 minutes.
Combine vinegar, honey. Whisk and place in a 4 quart saucepan.
Combine the cloves, allspice berries, chile, bay leaves, peppercorns and place in a small spice bag, then into the saucepan with the vinegar mix.
Break up the cinnamon stick into smaller pieces, but big enough to be able to remove later, and place in the saucepan.
Bring the ingredients to a boil, then reduce the heat to simmer and cook for 3 minutes.
Cover and infuse for at least 10 minutes.
Peel the onions, slice crosswise into roughly 3/8 inch thick slices and seperate into rings.
Bring the brine back to a boil, then use either option 1 or 2, see below.
Transfer onions and brine to pint jars. Make sure that the brine covers the onions. Refrigerate for at least a day before eating (although they are great right away). They get better with age.
I have found that this recipe fills one-pint jar. I usually double the recipe, and these onions will last at least 3-4 weeks, or longer. They are great on salads, sandwiches, pasta and all kinds of things.