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Pickled Onions

Ingredients
  • 5 kg onions
  • 1 1/4 cup salt (non iodised)
  • 3 1/2 litres malt vinegar
  • 2 tablespoons peppercorns
  • 1 1/2 tablespoon cloves
  • 2 tablepoons allspice berries (dried)
  • 1 1/2 cup clear runny honey
Instructions

Peel onions and place in non-metallic bowl/bucket. (Scald onions with boiling water briefly to make peeling easier) Sprinkle onions with salt and cover with cold water. Leave 24 hours Heat vinegar with spices and honey, simmer covered for 1 1/2 hours then strain out spices. Drain onions and dry with paper towels. Pack into sterilised hot jars. Bring vinegar to boil again and pour over onions. Seal with plastic screw on lids. Best kept for 6 weeks before eating.

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