Recipes - Pickled onions

I was sorting through some photos this morning and realised I hadn't shown you my pickled onions! Can't have that now can we? :D

I needed some pickling onions for another recipe, I'll come back to that, but I couldn't find any. One veg shop had a few but but not enough for what I needed. But hey had this 10kg bag, I said 'No, too many!" But when I got home I thought about it, $12 for a 10kg bag was pretty good, I could always do pickled onions, so I went back and bought them.

I used this recipe click here I did about 6kg worth of onions
Ingredients:

• 2¼ lbs/ 1 kg pickling onions, peeled (see note below)
• 4 tsp pickling spices or
• ½tsp coriander seeds, ½tsp mustard seed, ½tsp black peppercorns, ½tsp dried chili flakes
• 1 oz / 27g salt
• 35 fl oz/ 1 liter malt vinegar
• 6 oz/ 170g sugar

Sprinkle the salt over the peeled onions, stir and leave overnight. Next day rinse the onions and dry with kitchen towel.

NOTE: Peeling pickling onions is fiddly and time consuming. To speed up the process top and tail the onions, then place the onions in a large heatproof bowl and pour over boiling water to cover.
Leave to cool and hey presto, the skins will just rub away. (NB It was'nt quite as easy as that, but it did make it a lot easier)

• Place the spices, vinegar and sugar into a large stainless steel pan. Heat to dissolve the sugar but do not boil.

• Pack the onions into clean, sterilized jars. Pour over the vinegar and spice liquid to fill the jars, make sure each jar has pickling spices in and check there are no air pockets. Seal the jars and leave to cool.

• The onions will be ready to eat after about one month or better if kept for two. Once opened store in a refrigerator.