Pickling Onions – 1 kg
Salt – 1/2 cup
Malt Vinegar – 3 cups
Granulated Sugar – 1 tblsp
Dried Red Chillies – 2 or 3
Brown Mustard Seeds – 1 tsp
Coriander Seeds – 1 tblsp
Allspice Berries – 1 tsp
Black Peppercorns – 1 tsp
Fresh Root Ginger – 2 inch pieces, sliced
Mace – 2 or 3 blades
Bay Leaves – 2 or 3, fresh
1. Trim off the root end of each onion, but leave the onion layers attached. Cut a thin slice off the top end of each onion.
2. Place the onions in a browl, then cover with boiling water. Leave to stand for about 4 minutes, then drain. Peel off the skin from each onion with a sharp knife.
3. Place the peeled onions in a bowl and cover with cold water, then drain the water off and pour it into a large pan. Add the salt and heat slightly to dissolve it, then cool before pouring the brine over the onions.
4. Cover the bowl with a plate and weigh it down slightly so that all the onions are submerged in the brine.
5. Leave the onions to stand in the salted water for 24 hours.
6. Pour the vinegar into a large pan.
7. Wrap all the remaining ingredients, except the bay leaves, in a piece of muslin cloth.
8. Add to the vinegar with the bay leaves. Bring to the boil, simmer for 5 minutes, then remove from the heat. Leave to infuse overnight.
9. Drain the onions, rinse and pat dry.
10. Pack them into sterilized jars.
11. Add some or all of the spice from the vinegar, but not the ginger slices. The pickle will get hotter if chillies are added.
12. Pour the vinegar over the onions to cover and add the bay leaves.
13. Cover the jars with non-metallic lids.