CLASSIC PICKLED ONIONS

I am a pickled onion fan.  It was one of those odd cravings i had when i was pregnant and i still go through phases where i want to munch away on them.

I do realise for some the tedious job of peeling them can put you off.  Allow yourself an hour out of your day and you will be rewarded for months with crunchy, tangy pickled onions.

Makes 2 1 litre jars

2 x 1 litre glass jars with tops, sterilised

1 kg pickling onions

1 ½ Tbsp salt

3 cups malt vinegar

½ cup sugar

1 Tbsp honey

1 tsp coriander seeds

1 tsp mustard seeds

½ tsp black peppercorns

2 bay leaves

2 whole cloves

2 allspice berries

Method

Pour boiling water over the pickling onions and allow to sit for 15 minutes. Drain, trim the tops and bottoms and remove the outer skin.

Place the peeled onions in a non-reactive bowl and sprinkle over the salt. Toss the onions through the salt and let them sit for 12 hours.  If you let them sit longer it can alter the crunch.

Rinse off the salt and pat dry.

Put the onions into the sterlised jars.

Now onto the brine.  Place the vinegar, sugar, honey, spices and bay leaves into a large pot.  Bring to the boil.

Pour over the onions until completely covered. Cover tightly, wipe the jars and label with the date. You need to be patient for at least a month but if you could hold out for 3 even better. Once opened, then store in the fridge once opened.  Will last a good 3 months.