1 bag of small pearl white onions, preferably organic

Brine:
1 C. clean water (beware tap water with a high chlorine content)
2 tsp. Kosher salt
1 T. maple sugar, maple syrup or dark honey
3 juniper berries
1 allspice berry
1 cardamom pod, opened and the seeds scraped out
6 peppercorns
2 bay leaves
Two large pieces of lemon peel

Cut a shallow X in the root end of each onion and drop into a small saucepan. Cover the onions with water and a generous pinch of salt. Boil for 5 minutes. Strain the onions, then rinse well in cold water.  Shock the onions in ice water to stop the cooking. Using kitchen scissors, snip the root end off each onion, and the very tip if it’s sprouted or browning, Remove the outside peel to reveal a perfect white onion. Drop the onions into the sterilized jar or jars. Make a brine by heating the remaining ingredients to just below a boil. Cover the onions with the hot brine. You may have brine left over, don’t worry, but do make sure all the seeds and leaves are in the jars. Cool the onions, then refrigerate. The pickles will be ready to eat in about a week and have lasted in my refrigerator for more than six months.