Bite Back Pickled Onions

• 25 small onions (or enough to fit tightly in a 1 litre jar)
• 400 ml white vinegar
• 4 -6 fresh red chilies, slotted
• 6 garlic cloves, roughly chopped
• 10 black peppercorns
• salt

1. Peel the onions, wash and then soak in brine overnight.
2. Remove the onions from the brine and wash thoroughly.
3. Drain.
4. Dry the onions individually with kitchen paper and keep aside.
5. After 15 minutes, dry the onions again - keep aside.
6. After a further 15 minutes, dry the onions again.
7. Continue drying the onions until they have stopped "sweating".
8. Systematically fill a sealable 1 litre jar with the onions so that they are tightly packed.
9. Add the slotted chilies, peppercorns and garlic.
10. Fill up the jar with vinegar until all the onions are covered and seal.
11. Place the jar in a dark cupboard.
12. After 2 or 3 days, check the vinegar level and add more if required.
13. Keep the jar in the dark cupboard for at least 4 weeks, preferably longer.
14. 12 hours prior to eating, transfer to the refridgerator.

onions, white vinegar, fresh red chilies, garlic, black, salt

Taken from www.food.com/recipe/quot-bite-back-quot-pickled-onions-522008 (may not work)