Pickled Onions recipe
1 kg (2 lb) small pickling onions
125 g (4 oz) salt
3 oz (75 g) pickling vinegar
1. Add 1 kg (2 lb) small pickling onions to a large pan of boiling water and let them sit for ten minutes.
2. Drain them, refresh them, and drain again.
3. Peel them and put them into a large bowl.
4. Dissolve 125 g (4 oz) salt in 1 litre (2 pt) water and pour the solution over the onions.
5. Weight them down with a large plate and leave them to soften for two days; then rinse them and leave them to drain.
6. Dissolve 75 g (3 oz) sugar in the pickling vinegar. Allow it to cool.
7. Pack the onions in sterilised jars with enough vinegar to cover them.
8. Seal the jars immediately, and store them for at least a week.
