Makes: 2.7kg (6lb)
2.7kg (6lb) Pickling Onions
4.5lt (8 pints) Water
450g (1lb) Salt
Second Brining
4.5lt (8 pints) Water
1.2lt (2 pints) Spiced Vinegar
450g (1lb) Salt
Place the peeled onions into a large bowl and cover with brine, made from the salt dissolved in the water.
Place a plate on top to prevent the onions from floating to the surface and leave for 12 – 18 hours.
Drain the onions, return to the cleaned bowl and scald with boiling water for 2 minutes.
Cover the onions with the second solution of brine, made from the salt dissolved in the water.
Place a plate on top to prevent the onions from floating to the surface and leave for 24 hours.
Remove the onions and drain thoroughly.
Place into jars and cover with the cold vinegar.
Leave for 6 – 8 weeks to allow the flavour to mature