• 750g onions or shallots, peeled
• 300ml Malt Vinegar
• 200ml Balsamic Vinegar
• 1 Tablespoon Pickling Spices (or your chosen spices)
• 1 Tablespoon Salt
• 2 Tablespoons Sugar
• 1 Litre Jar
• 1 Tablespoon Sugar (Optional)

1. Place your peeled onions in a bowl, sprinkle over some salt and leave covered for 24 hours. This process helps them stay crunchy.
2. In a saucepan, bring your vinegar, salt, sugar and spices to a boil to make your pickling liquid.
3. Rinse your onions, dry with kitchen paper and spoon them into sterilised jars. If you have any leftover spices, you can add them at this stage if desired.
4. Pour the hot vinegar into the jars, making sure your onions are completely covered.
5. Once cooled, tightly lid your jar and place it in the fridge or keep it in a cool place.
6. We recommend waiting at least 2 weeks before eating.

Consume within 3 months