Traditional English Pub Food... Pickled Onions

I was given four large jars so decided I would pickle some onions.
I haven't done this for years... If ever... But decided to give it a go.
I bought the onions, salt, vinegar and spices.

It took two days. I did them outside...
Started off in the sun and finished today with my rain coat on!
I read several recipies and picked what I thought were the best bits out of them all.
I topped and tailed the onions... Covered them with boiing water...
Stirred them with a wooden spoon and watched the skins come off.
Some needed a bit of help but it happened very fast.
Don't blanch more than 5 minutes or they start to go soft and I wanted crisp onions.
Then into a plastic bucket they went covered with a brine of water and 1/ 2 a cup of salt.
They were left for 24 hours then drained.
I half filled each jar with onions then poured over a mixture of...
1 large teaspoon honey, 2 teaspoons peppercorns, chilli flakes, as much as you like,  12 whole cloves, 1/2 teaspoon whole allspice...
Add about 1 cup cider (or any) vinegar). This amount is for 1 large jar. Heat till honey disolved.
Fill jar with onions, top with vinegar to overflow. Seal.
Keep 4-6 weeks before using...
Delicious.