• 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.

Option 1

• Turn off the heat and submerge the onions, leave to steep covered until the mixture cools. These tend to be crisper and a little harsher, in my opinion, though still good.

Option 2

• Add the onions, cook for approximately 3 minutes until the onions are soft and fragrant, then turn off the heat and allow to cool.  I much prefer this option, as the onions are not as crisp and less harsh in taste.