pickles
variation 1
21/2kg / 5lb small onions
11/2kg / 3lb salt
1l / 2 pints vinegar, malt or distilled
water
Peel the small onions and steep them in strong brine (3lb salt
to 1 gallon water )
for two days. ( This drains out some of the moisture in the onions
)
Pack the onions into jars ( tightly ) and pour over the vinegar.
Leave them for a month, eat within a year.
variation 2
As variation 1, but not steeping the onions and using spiced vinegar.
15ml / 1 tbsp peppercorns
2.5cm / 1 inch root ginger, peeled
5ml / 1tsp mustard seeds
5ml / 1tsp cloves, whole
1 chilli, your choice as to variety
10cm / 4 inch stick of cinnamon
Put the vinegar in saucepan and add the ingredients, bring to a gentle boil and simmer for 20 minutes. Allow to cool and use as in variation 1, ( with or without the spices in ).