|Small white onions||2 Quart|
|Cold water||1 Cup (16 tbs) (adjust quantity as needed)|
|Pickling salt||3⁄4 Cup (12 tbs)|
|Boiling water||8 Cup (128 tbs)|
|White wine vinegar||4 Cup (64 tbs)|
|White sugar||1 Cup (16 tbs)|
Cover the onions with boiling water, let stand 3 minutes, drain, and cover again with cold water.
Peel and put into a crock.
Dissolve the salt in the 8 cups boiling water, pour over the onions, and let stand overnight.
Drain, rinse thoroughly with cold water, and drain again.
Bring the vinegar, sugar, and cinnamon to the boil.
Boil 5 minutes, add the onions, and return to the boil.
Remove from the heat and pack the onions and cinnamon immediately into hot sterilized jars.
Cover with the pickling liquid and seal.
Leave about 2 months before eating.