PICKLE ONIONS

Do try this recipe!  It is the best pickled onion recipe I have ever tried and given to me by my wonderful friend Wray Whyte.

Use as many pickled onions as you like.  Make a brine which is always a 10% solution of salt and water.  So weigh 100g salt and add 900g boiling water.  Add onions leaving skin on and soak for 3 days.  Use a Tupperware container and cover with a lid.

Remove skins and pack onions into clean glass jars.  Fill the jars with vinegar to cover the onions.  This will gauge how much vinegar is needed.  Pour vinegar into a pot and add the following and bring to a boil:

* a chilli per jar
* clove of garlic per jar
* 1 teaspoon whole black pepper corns
* 1 teaspoon whole coridander
* 1 teaspoon whole cardamom pods
* 1-2 bay leaves
* or use pickling spice of your choice
* apple cider vinegar

Boil together and pour the hot spiced vinegar over the onions and cover with lids straight away.  

Onions will be ready to eat after 3 days!

You can use any spicing that you like and any vinegar but the apple cider vinegar has something special.

Enjoy    

Whilst the recipe does not call for sugar, I added a tablespoon to the spiced vinegar.