Although this recipe is for a quantity of pickled onions, but is equally good for pickled eggs and gherkins! Due to soaking time this needs to be made over two days.
2lb small pickling onions
3 dessert spoons of rock salt (I use Himalayan Pink Salt for everything)
Large bottle of Malt Vinegar (doesn't need to be an expensive or 'pickling' vinegar)
1 tsp dried chilli
1 tsp whole cloves
1 large or 2 small cinnamon sticks
1 inch chunk fresh ginger
2 tsp whole black peppercorns
3 heaped dessertspoons of dark brown sugar
Day One
Place unpeeled onions into a large saucepan or cauldron. Bring a kettle of water to the boil and pour over the onions. Allow to stand in the boiling water for two or three minutes, but no longer. (You don't want the onions to actually start cooking.)
Fill another large bowl with cold water and after the onions have soaked in the hot water for their three minutes use a slotted spoon to transfer them to the cold water. This is to allow them to cool a bit before you peel them. You will notice that the boiled water has turned yellow and this used to be used as a natural dye!
In another clean bowl place the salt and fill with fresh water. The water will dissolve as much of the salt as it needs, so don't worry if you still have salt crystals at the bottom of the bowl. Take the onions one at a time to peel, top and tail them. They can be put into the salt water and left at least 12 hours if not overnight.
Day Two
Put the vinegar into a saucepan with the sugar and spices. Bring to the boil, take of the heat and leave to cool some.
Take your jars (sterilized with hot water or a sterilizing solution accordingly) and place near the sink. Place your salted onions into a sieve and rinse thoroughly under the tap. Drop straight into the jars, leaving a gap of about an inch from the top.
By now your vinegar should have cooled sufficiently not to crack the glass, but still take care with the hot liquid. I also advise you not to be tempted to sniff it as it an be quite potent! Using a ladle, scoop up the spiced vinegar and some of the pickling spices, then poor over the onions in their jars. I don't usually add all the spices as things like the cinnamon sticks can take up quite a lot of room, but certainly a few spoonfuls of the smaller ones and the odd slice of ginger make the finished piece look very appetizing and will continue to add flavour for a little while after. Once the last onion is covered you can seal the lid and leave on a shelf to mature. They are edible immediately, but left for a week they will be richer in taste.
