Pickled Onions

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I've just grown some pickling onions but have left them in the ground for a bit longer than I would have liked so they are a bit big to pickle whole, can you cut them into quarters to pickle or do they need to be whole? This recipe looks very yum though :))

CHELSEA SUGAR: Hi there, we think that should work ok! Enjoy!

, approved=true, user_name=Sophia, hs_createdate=1702249854615, rating_new__1_5_=4, id=11175611680}, {comment_text=Hi, just trying to figure out the recipe, do I add 5 cups of water to the vinegar and sugar or is the water just for the salt and leaving over night? Thank you.CHELSEA SUGAR: Hi there, the water is just for leaving overnight with the salt. Good luck!, approved=true, user_name=Wayne, hs_createdate=1702249853748, rating_new__1_5_=5, id=11175342707}, {comment_text=It's extra work to peel the onions (instead of soaking peel off) and brine them but it's worth it for crispy onions. This recipe makes strong onions - not for the faint-hearted. If you like them extra strong, just keep reducing the vinegar for a bit longer. I cannot recommend this recipe enough. Rinsing the brine off as suggested in another comment doesn't affect the crispiness at all, approved=true, user_name=Perfect crispy onions every time, hs_createdate=1702249853139, rating_new__1_5_=5, id=11175415344}, {comment_text=HI, just wanted to know if comments are now closed for this recipe? I tried a “review“ a few days back with a query and can't see it here yet. Maybe it was too long, just trying to figure it out.Many thanks., approved=true, user_name=Hayden, hs_createdate=1702249851417, rating_new__1_5_=5, id=11174113185}, {comment_text=HI, just wanted to know if comments are now closed for this recipe? I tried a “review“ a few days back with a query and can't see it here yet. Maybe it was too long, just trying to figure it out.Many thanks.Third time trying with my second comment, approved=true, user_name=Hayden, hs_createdate=1702249851354, rating_new__1_5_=5, id=11175356451}, {comment_text=The salt brine dries the onions before pickling, making them super crispy, so I cannot recommend the rinsing in fresh water step. Transfer them straight from the salt water (after 8 hours) into the pickling solution and leave them sealed for a minimum of 5 weeks in a dark cupboard, for super crispy, extra spicy, healthy pickled onions!, approved=true, user_name=Ed Rogers, hs_createdate=1702249851247, rating_new__1_5_=5, id=11175501328}, {comment_text=This picked onion recipe is so easy, thank you., approved=true, user_name=andrea, hs_createdate=1702249851161, rating_new__1_5_=5, id=11175589383}]}