4 kg pickling onions
1 litre pickling vinegar (quantity will vary depending on size of onions and how well you are able to pack onions in jar)
Note: For vinegar you can either purchase pre-prepared pickling vinegar or boil malt vinegar with pickling spices (1 tsp of each of coriander seeds, mustard seeds, cloves, chilli flakes, cardamom pods, mace and chopped bay leaves – you can buy pre mixed jars of pickling spice) Bring vinegar and spices to boil and then turn off heat and leave to cool. Once cool strain and use as you would pre prepared.
‘Top and tail’ onions I use a pair of kitchen scissors for this task and place in bowl cover with boiling water from kettle. Immediately strain the onions and rinse in cold water under tap. This should enable you to remove skins with ease.
Once peeled place in bowl and sprinkle generously with salt, cover and (yes you’ve guessed it) leave for 24 hours. Next day rinse and drain.
Next day pack onions into large sterilised jars (1/2 litre minimum) judging various sizes as you go to ensure all available space utilised. Once jar is full and packed pour over pickling vinegar ensuring onions are fully covered.
Leave onions for six weeks before eating. Store in cool place and will keep for 6 to 9 months unopened.
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