ENGLISH PICKLED ONIONS

Preparation Method :

• Trim off and cut a thin slice off the top (neck) end of each onion.
• Place the peeled onions into a large pan. Add the salt and heat slightly to dissolve it, then cool before pouring the brine over the onions.
• Make sure that all the onions are submerged in the brine. Leave the onions to stand in the salted water for at least a day.
• Pour the vinegar into a large pan. Wrap all the ingredients, except the bay leaves, sew them into a coffee filter paper and add to the vinegar with the bay leaves.
• Simmer for about 5 minutes, then remove from the heat. Set aside to cool and infuse for about 10 - 12 hours.
• Drain the onions, rinse and pat dry. Pack them into sterilized jars. Add some or all of the spice from the vinegar, but not the ginger slices.
• The pickle will get hotter if you add the chillies. Pour the vinegar over the onions to cover and add the bay leaves.
• Cover the jars with non-metallic lids and store in a cool dark place for at least 5-6 weeks before eating.