• Add the onions to a bowl and sprinkle the salt, mix to coat well. No water should be added. Leave overnight. ** see note.

Prepare the jars:

• 2 each 12 ounce (340 grams) or 1 each, 24 ounce (680 grams) glass jars with lids. To sterilize, place a round wire rack at the bottom of a large pan (or canning pot). This elevates the jars away from the heat, which helps prevent them from breaking. Fill the pan with water so that it covers the jars by 1 to 2 inches (2.5 to 5 cm). Bring the water to a boil, carefully add the jars with tongs, cover with a lid, and boil for 10 minutes. Boil the lids in a separate pan for at least 5 minutes. Remove the jars carefully using tongs. Place upside down on a clean towel to dry.

Prepare the onions:

• Rinse the salt from onions and dry well.
• Add the onions to the jars.
• To a saucepan add the vinegar, sugar, coriander, mustard seeds, peppercorns, ground ginger and bay leaf. Heat over medium heat, until the sugar is dissolved. You can tell it is dissolved if you don't not feel the crystals as you stir. Heat only long enough to dissolve the sugar about 8-10 minutes, DO NOT BOIL or breathe in the vinegar fumes. Remove from the heat and cool to room temperature. If you add very hot liquid, this will cook the onions and they wont be crisp.
• Pour the vinegar over the onions (until they are completely submerged) put on the lids and sea,l hand tight. You may not use all the vinegar, the volume will depend on the size of your onions.
• Store in the refrigerator for 3 to 4 weeks before eating. Then keep refrigerated for up to 3 months. You can keep them longer, but they may loose their crispness and quality.