• 3 lb (1.4 kg) pickling onions or shallots
• 1 lb (450 g) salt
• 2½ pints (1.4 litres) water
• Approx 1 pint (570 ml) Spiced Vinegar (See recipe for Quick Spiced Vinegar)

Method:

1. Make a brine by boiling the water and salt together in a pan until all the salt has dissolved. Leave until quite cold before using.
2. Peel the onions and soak in the brine for 24 hours, using a plate or something similar to keep the onions below the surface of the brine.
3. Rinse well.
4. Pack into clean, sterilized jars and cover with cold spiced vinegar.
5. Cover and label with contents and date.

Note: Leave for a couple of months before using.  If you want a sweeter pickled onion, add a teaspoon of sugar to each jar of onions.

Making Your Own Pickles Help

This article will get you started and explain the finer ponts of making your own pickles:

• Pickles - Making Pickles at Home

Making Your Own Pickle?

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