Pickled Onions

1. 1

   Place the onions in a bowl and cover with boiling water (this makes them easy to peel). Let stand for 1 hour.

2. 2

   Peel the onions, leaving the root end intact to hold the onions together. Return to the bowl. Add the sea salt and cover with water. Cover with a tea towel and let stand for 24 hours.

3. 3

   Place the remaining ingredients and 2 cups water in a non-aluminium saucepan; bring to a boil. Reduce heat to low; simmer for 5 mins. Cool.

4. 4

   Drain the onions and pack into sterilized jars. Pour in the vinegar mixture. Seal and set aside for at least 2 weeks before using.

No additional tips available.