This recipe came from my friend Michael. He got the recipe from his grandmother, and made a few changes to it. (Like figuring out her very cryptic instructions.) These are a different pickled onion than the usual, having no extra spices and having a distinct salty quality. Of course, they don't have nearly as much salt in them as called for by the recipe, but they are definitely not a low-salt pickle. The quantity of brine to onions will depend on the size of your onions; and you will need to make several batches of the brine. (I've listed each batch.) He did not use pearl onions, just regular cooking onions, but small ones.