Makes 4 lb (1.8kg)
4 lb (1.8kg) pickling onions 4 oz (100g) coarse salt
2 pints (1.1 litres) water
2 pints (1.1 litres) malt vinegar 1 oz (25g) pickling spice
To peel small pickling onions quickly, trim a slice from both ends and put onions into a mixing bowl. Pour over boiling water to cover and leave to soak for 5 minutes, then drain and the skins will slip off easily. Mix together the salt and water to make a brine. Pour the brine over the onions in a bowl to cover. Leave onions to soak for 24-48 hours the longer soaked, the crisper they will be. Keep them below the surface of the brine by placing a plate on top.
Put vinegar and pickling spice into a bowl and cover with a plate. Set bowl over a saucepan one quarter filled with cold water and bring the water to the boil. Draw off the heat and leave to infuse for 2 hours, then strain.
Drain the onions and rinse thoroughly. Pack the onions neatly and tightly into one or more jars. Push in a few bay leaves for flavour and appearance. Any water that settles in the bottom of the jar during packing should be poured off. Pour over cold spiced vinegar to completely cover the onions. Seal airtight and store for 3-4 months before using.
Variations Sweet pickled onions: Dissolve 4 oz (100g) granulated sugar in the spiced vinegar. Add onions to sweetened vinegar and simmer for 10 minutes, then pack into jars. Store in a cool place for at least 1 month before serving.
Pickled eggs: Hard boil 12 eggs for 8 minutes from cold, then shell and submerge in cold water and leave until completely cool. Pack neatly into jars and pour over cold spiced vinegar. Seal airtight. After 6 weeks these are ready to cat and are very good for picnics.