Yield: 2 x half-litre (US pint) jars
Wash the onions, wash, set aside.
Put 1 litre (1 US quart) of water in a large bowl. Add the salt, whisk or stir well to dissolve.
Put a plate on the bowl, and weigh it down, to hold the onions down into the water.
Let sit for 8 to 12 hours at room temperature.
Drain onions, discarding soaking liquid from bowl.
Make a second batch of brine in the large bowl with the second amount of water and salt.
Peel onions, adding to the fresh batch of brine in the bowl.
Put a plate on the bowl, and weigh it down, to hold the onions down into the water.
Let stand for 2 days at room temperature.
Drain onions, discarding brine. Rinse the onions, drain well.
In each jar put 1 bay leaf.
Ladle into the jars to cover the onions.
English Pickled Onions. www.healthycanning.com