Pickled Spring Onions

Directions

1. 1
   Trim enough onions to fit comfortably into a pint jar with a tight fitting lid. Remove the roots, and cut them into 4-inch lengths. Make sure the jar is very clean.
2. 2
   Bring the vinegar, water, sugar, salt, peppercorns and allspice berries to a boil and add the trimmed onions. Cook over medium-high heat for about 2 minutes, until the onions are slightly tender but still firm. (Use a turkey baster to pierce them to test their firmness.)
3. 3
   Turn off the heat, remove the onions and pack them into the jar. Add the herbs as you pack the onions.
4. 4
   Pour the hot pickling liquid over the onions to cover and set the jar aside to cool.
5. 5
   Seal the jar and place it in the refrigerator to let the onions cure for two weeks before serving.