ONLY two onions I’ll consume. Vidalia and Walla-Walla. Both of them I freeze for fall/winter meals. Both make GREAT pickles. First, cut onions in teaspoon-size slices, and into a GLASS container. Cover with TAMARI (gluten-free). Set out 1-3 days lid off or lifted- (to farm local probiotic lovlies). When edges are brown-ish they’re ready, (pickled). Place in a fridge. Keep lid lifted, to pickle forward. Easy. Rhymes with tasty.