Pickled Onions

Directions

1. 1
   Using scissors, snip the top and the rooty bottom off the onions.
2. 2
   Place in a large bowl and cover with boiling water.
3. 3
   Count steadily to 20 (no more).
4. 4
   Drain the onions and plunge into cold water.
5. 5
   You will find the skins will peel off easily.
6. 6
   Put the peeled onions into a shallow dish.
7. 7
   Sprinkle with the salt, cover, and let stand overnight.
8. 8
   Meanwhile, pour the vinegar into a pan and add the honey or sugar, ginger, and spices (not the bay leaves).
9. 9
   Cover and bring to a boil.
10. 10
    Remove from the heat and allow to infuse overnight.
11. 11
    Strain the spiced vinegar.
12. 12
    Rinse the onions in very cold water, then drain and pack into a sterilized jar (see p. 21), adding the bay leaves as you go.
13. 13
    Pour in the vinegar (reheating it first if you want softer onions) and seal with a vinegar-proof lid (see p. 22).
14. 14
    Let mature for 6 to 8 weeks before using.
15. 15
    Use within 1 year.
16. 16
    Use shallots instead of onions and 1 1/4 cups each of red wine vinegar and white wine vinegar.
17. 17
    Prepare as above, then pack the shallots into the jar along with 1 ounce of sliced fresh ginger, 1 teaspoon of coriander seeds, and a couple of fresh mint sprigs.