Pickled Spring Onions

• 3 bunches thin violet spring onions
• 1 cup white vinegar
• 2/3 cup water
• 1/2 cup sugar
• 2 teaspoons salt
• 5 pieces peppercorns
• 5 pieces allspice berries
• 1 sprig lovage, torn into small pieces

1. Trim enough onions to fit comfortably into a pint jar with a tight fitting lid. Remove the roots, and cut them into 4-inch lengths. Make sure the jar is very clean.
2. Bring the vinegar, water, sugar, salt, peppercorns and allspice berries to a boil and add the trimmed onions. Cook over medium-high heat for about 2 minutes, until the onions are slightly tender but still firm. (Use a turkey baster to pierce them to test their firmness.)
3. Turn off the heat, remove the onions and pack them into the jar. Add the herbs as you pack the onions.
4. Pour the hot pickling liquid over the onions to cover and set the jar aside to cool.
5. Seal the jar and place it in the refrigerator to let the onions cure for two weeks before serving.

spring onions, white vinegar, water, sugar, salt, peppercorns, berries

Taken from food52.com/recipes/17234-pickled-spring-onions (may not work)