Since I couldn't find much by way of recipes specifically for pickling wild onions (read as nothing), I decided to substitute them into recipes calling for pearl onions. I didn't have enough onions to make a whole batch of all three types I wanted to try doing, so I made 3 small small batches. We'll be tasting them this weekend, so I'll let ya'll know how that goes when the time comes. In order to use both the tops and bottoms, I dehydrated the greens. My mom said the one thing they cooked them with, they worked great. I'll have more info on both subjects after the weekend.
The first batch is the one I did the biggest group of. It's from here. For some ridiculous reason, one of the jars decided to crack in half right below the threads of the jar. I don't know how it happened, or why, but I was putting jars in the water bath canner, turned around, looked back and saw onions floating. Kind of strange experience there. Anyway, here's a picture of some of them.
The second batch was done with this recipe. They're the yellowish golden ones. The third batch, I did one 3/4 pint jar of because we weren't sure how it would taste. The recipe for that is here. It's in the jar in the back right corner with the silver band on it.
So far, my dad and brother both love the first batch of them. I wasn't too fond of it, but then again, I don't really like pickled onions. They haven't tried the second and third yet. I gave some of the first two batches to my grandpa to try. I'm still waiting on a response there.