In a stockpot filled with boiling water, blanch the onions, then put under cold running water and peel.
In a large container, place the onions. Add the salt and 3 cups of water; cover and set aside in a cool place for 24 hours, then rinse and drain.
In a large stockpot, pour in the vinegar, then add the sugar. Bring to a boil. In the meantime, put the blanched onions into hot, sterilized* pickling jars. Add a garlic clove to each jar. Immediately pour the vinegar mixture over the onions in each jar. Seal tightly.
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