Pickled Onions

• 2 1/4 pounds small pickling onions
• 3 tablespoons fine salt
• 2 1/2 cups vinegar (cider, malt, or wine)
• 7 tablespoons honey, or 3/4 cup sugar
• 1/2 ounce fresh ginger, lightly bruised
• 2 teaspoons allspice berries
• 2 or 3 mace blades
• 2 teaspoons yellow mustard seeds
• 1 teaspoon black or white peppercorns
• 1 cinnamon stick
• 2 dried chiles (optional)
• 2 bay leaves

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

onions, salt, vinegar, honey, fresh ginger, berries, mace blades, yellow mustard seeds, black, cinnamon, chiles, bay leaves

Taken from www.epicurious.com/recipes/food/views/pickled-onions-389416 (may not work)