Pickled Onions

• 4 1/2 lbs pickling onions
• 1 cup sea salt
• 3 cups white vinegar
• 1 tsp chopped fresh ginger
• 6 None red chili peppers
• 6 None cloves
• 2 tsp mustard seeds
• 1 tbsp peppercorns

1. Place the onions in a bowl and cover with boiling water (this makes them easy to peel). Let stand for 1 hour.
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. 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. Drain the onions and pack into sterilized jars. Pour in the vinegar mixture. Seal and set aside for at least 2 weeks before using.

pickling onions, salt, white vinegar, fresh ginger, red chili peppers, cloves, seeds, peppercorns

Taken from recipes-plus.com/api/v2.0/recipes/35831 (may not work)