Pickled onions

Ingredients

• 2 1/4 lbpickling onions, small, peeled
• 3 1/2 ozsea salt, for the brine
• 1 quartwater, for the brine
• 3 1/8 cupsmalt vinegar
• 2 ozsuperfine sugar
• 2 tspblack peppercorns
• 2 tspyellow mustard seeds
• 3bay leaves
• 1 tspdried chili flakes, optional

Method

1. 1

   Cover the onions with boiling water for a minute, then drain and plunge them into cold water. The skins slip off with far less swearing than peeling them dry.

2. 2

   Dissolve the salt in the water, pour it over the peeled onions in a large bowl, and weigh them down with a plate so they stay submerged. Leave them overnight.

3. 3

   Put the malt vinegar, sugar, peppercorns, mustard seeds, bay leaves and chili flakes in a pan, bring gently to a simmer to dissolve the sugar, then take it off the heat and let it cool completely.

4. 4

   Drain the onions, rinse them well under cold water, and dry them thoroughly. Pack them into sterilized jars and pour the cold spiced vinegar over until they are completely covered.

5. 5

   Seal the jars and store them somewhere cool and dark for at least four weeks before opening. They keep for a year and improve for the first six months.