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1
Using scissors, snip the top and the rooty bottom off the onions.
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2
Place in a large bowl and cover with boiling water.
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3
Count steadily to 20 (no more).
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4
Drain the onions and plunge into cold water.
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5
You will find the skins will peel off easily.
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6
Put the peeled onions into a shallow dish.
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7
Sprinkle with the salt, cover, and let stand overnight.
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8
Meanwhile, pour the vinegar into a pan and add the honey or sugar, ginger, and spices (not the bay leaves).
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9
Cover and bring to a boil.
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10
Remove from the heat and allow to infuse overnight.
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11
Strain the spiced vinegar.
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12
Rinse the onions in very cold water, then drain and pack into a sterilized jar (see p. 21), adding the bay leaves as you go.
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13
Pour in the vinegar (reheating it first if you want softer onions) and seal with a vinegar-proof lid (see p. 22).
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14
Let mature for 6 to 8 weeks before using.
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15
Use within 1 year.
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16
Use shallots instead of onions and 1 1/4 cups each of red wine vinegar and white wine vinegar.
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17
Prepare as above, then pack the shallots into the jar along with 1 ounce of sliced fresh ginger, 1 teaspoon of coriander seeds, and a couple of fresh mint sprigs.
