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1
Combine onions, salt, peppercorns, bay leaves, vinegar, and water.
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2
Arrange meat in a covered earthenware or Tupperware container and pour pickling solution over the top of the meat.
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3
Cover tightly and store in the refrigerator for 3-4 days (the longer it marinades, the more flavor soaks into the meat).
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4
Turn the meat once or twice a day.
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5
Remove the meat from the solution and pat dry.
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6
Remove and discard the bay leaves and peppercorns.
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7
Strain and reserve the onions.
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8
Put a little oil (I like to go light, if I can, and use extra virgin olive oil or Canola, but you can use a couple of tablespoons of butter) in a skillet and heat and cook reserved onions until they are transparent, but not brown.
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9
Remove onions and brown meat on all sides in the same oil.
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10
Place onions and meat in a slow cooker/crock pot and fill the crock pot with a cup of the pickling solution.
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11
Cover the slow cooker and cook on low for 6-8 hours, until the meat is cooked through and tender.
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12
When meat is done, remove to a warm platter and cover to keep warm.
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13
Add any remaining marinade to a skillet.
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14
Add brown sugar, raisins, crumbled ginger snaps (I pound these out in a Ziploc bag to crush them).
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15
Stir and cook until the sauce is smooth and has thickened--about 15-20 minutes.
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16
Serve the sauce over the slices of meat and put the remainder of the sauce in a gravy boat.
