Small pink vinegar onions

1. Put in a bowl 1 kg of small peeled white onions. Dissolve 125 g of sea salt in 1 liter of water. Pour salt water over the onions and let stand 24 hours.
2. Drain then dry the small onions carefully with absorbent paper.
3. Arrange them in the jars by distributing 5 coriander grains and 5 pepper grains, 1 branch of tarragon or dill and 1 spoon with powdered sugar.
4. Mix 80 cl of white wine vinegar with 20 cl of red wine vinegar and fill the jars with this preparation up to 2 cm from the edge, covering the onions well. Close them tightly.
5. Let stand for 4 weeks before consuming.

The small pink vinegar onions keep 6 months.