lb Pickling Onions (unpeeled)
½ lb Salt
teasp Ground Ginger
½ teasp Allspice Berries
½ teaspoons Cloves
inch Cinnamon Stick
Place the unpeeled onions in a large bowl, sprinkle over the salt and cover with
water. Cover the bowl with a plate and set aside for 2 days, stirring
Prepare the jars (see notes below)
Drain and peel the onions, return to the bowl, cover with boiling water, set
aside for 3 minutes, then drain again. Repeat the process twice more, then pack
the onions into hot jars (see notes
4. Place the remaining
ingredients in a saucepan and bring slowly to the boil.
Reduce the heat and simmer for 15 minutes.
Allow to cool slightly, then pour over the onions in the jars making sure they
are completely covered (see notes below).
Cover seal and label (see notes below).
see also General
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm.
the jars – Fill
with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving
alcohol etc., to within 1cm/ ½ inch of the top, making sure the
vegetables are completely covered with the liquid. Whilst still hot, cover with
a waxed disc (wax side down), Immediately
place a cellophane disc over the top then cover with a screw top lid.
Storage – Store
in a cool dark place for 2-3 months before consuming.