How do you make perfect pickled onions I have tried many times the soaking idea but they always go soft?

Ingredients:

* 1 pound small white onions, peeled

* 1 cup white vinegar

* 1 cup apple cider vinegar

* 1/2 cup water

* 1 tablespoon sugar

* 1 tablespoon pickling salt

* 1 teaspoon mustard seeds

* 1 teaspoon celery seeds

* 1/4 teaspoon red pepper flakes

* 1 bay leaf

Instructions:

1. In a large saucepan, combine the vinegars, water, sugar, salt, mustard seeds, celery seeds, red pepper flakes, and bay leaf. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar and salt.

2. Reduce heat to low and simmer for 5 minutes, or until the pickling liquid is fragrant and the flavors have melded.

3. Add the onions to the saucepan and bring to a simmer over medium heat. Cook for 10 minutes, or until the onions are softened but still crisp.

4. Remove the saucepan from the heat and let cool completely.

5. Transfer the pickled onions and pickling liquid to a glass jar or jars. Seal the jars tightly and refrigerate for at least 24 hours before eating.

Tips for Making Perfect Pickled Onions:

* Use small white onions for the best results.

* Peel the onions carefully to avoid bruising them.

* Simmer the onions in the pickling liquid for 10 minutes, or until they are softened but still crisp.

* Let the pickled onions cool completely before eating them.

* Store the pickled onions in a glass jar or jars in the refrigerator for up to 2 months.

Enjoy!