Set the oven to 190°C/fan 180°C or 374°F.

Using a sharp knife and a cutting board, trim and peel the onions.

Put your jar(s) on a baking sheet and sterilize for 20 minutes in the oven.

In the meantime, combine the remaining ingredients in a sizable pot and heat them over medium-low.

Bring it to a boil while sometimes gently stirring. Up until the jars are sterilized, keep warm.

Replace the seals with caution after the jars are prepared.

Pour the onions into your jar(s), together with the spices and pickling juice, and close them while they are still hot.

At room temperature, cool. Pickled onions can be kept unopened for up to a year in a cool, dark location. After opening, store in the refrigerator and finish within 4-6 weeks.