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Quick Pickled Onions
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Peel onions and pack the jars half-full with the onions and sprinkle a level dessertspoon of pickling spice into each jar. Then fill up each jar with more onions, followed by another dessertspoon of pickling spice. Now, pour the vinegar over the onions, right up to the top so that it covers them completely and fix on the lids. Store in a cool. dark place for at least 8 weeks but not more than 3 months before eating. If you want the onions to last longer, then layer the peeled onions and sprinkle salt over each layer and then all over the top. Leave overnight and the next day, rinse off the salt, dry the onions with a clean cloth and proceed as above.
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