The amount of time and preparation that goes into pickling means that it is fast becoming a dying skill. This is a shame as there's something brilliantly satisfying about the crunch of a homemade pickled onion. Pickling onions might take a while, but the process is straightforward and the results well worth the wait.
Makes 1 kg or four x 250g jars
1. Mix one litre of boiling water with the salt and let it cool, stirring until the salt has partially dissolved.
2. Peel the shallots or onions, place in a large bowl and cover with the salt water. Cover the bowl with a plate and place something heavy on top (hard-back books are ideal for this) to make sure all the onions are fully submerged. Leave for 24 hours.
3. Pour the vinegars into a large pan.
4. Add the spices to the vinegar, bring to the boil and heat for 15 minutes. Then take the vinegar off the heat and pass the liquid through a sieve.
5. Remove the onions from the salty water and quickly rinse. Then pop them into sterilised jars.
6. Cover the onions with vinegar till they're fully submerged. Then tightly secure the jar lids. It is important that you use non-metal lids for your pickle jars.
7. Leave for at least two weeks before tucking in and if you can wait a month they'll taste even better.
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