Soak onions with one tablespoon salt for 2 hours in water to cover. Remove onions, peel.Soak 48 hours in water to cover, adding the remaining salt. Drain and rinse.
Bring to a boil the vinegar, one cup water, sugar and cloves. Add onions and boil 3 to 5 minutes. Remove bag.
Ladle into hot sterilized jars, covering onions with boiling vinegar mixture. Add a pepper pod and bay leaf to each jar. Seal at once. Process in BWB canner for 10 minutes. Let stand six weeks before using.