4 litres small white onions
250 ml coarse salt
1,5 litres cold water
65 ml mixed pickling spices
500 ml sugar
12,5 ml salt
2 litres vinegar
Remove very outer leaves from the onions. Prepare brine with the 250 ml coarse salt and 1,5 litres cold water.
Leave for 24 hours.
Meanwhile, tie spices in a clean clean cloth bag. Place vinegar, sugar and salt in an unchipped enamelled saucepan. Add spices and bring to the boil. Boil for five minutes, remove from the heat and leave until cold. Then remove spices.
Remove onions from brine and drop into boiling water, leave for 5 minutes.
Drain the onions, peel and pack in jars. Fill the jars to overflowing with cold cooked spiced vinegar. Leave for six weeks to mature. Makes about 3,5 litres.