Crunchy onions: the pickle duo part two

Pickled onions rock. Especially when you make them at home.

Ok, so the shop bought ones aren't terrible. They do their job. Particularly when that job involves a ham sandwich and a bit of mustard. But these are the easiest things in the world to make. And they're cheap. Did I mention easy? The clincher, however, is the taste. With a crunchy kick, these pickled onions will brighten up your life, or at least your lunch*

* I of course take no responsibility for this statement but you'd have to be a dour old mutt for it not to be true. Or you're a freak who hates onions. Either way, that's your problem, not mine.

Without further ado....

PICKLED ONIONS
1kg pickling onions
Pickling vinegar for vinegar recipe see pickle duo part one - though for this I like to add 1 tbsp of mustard seeds too.
50g Salt
1 litre water
Litre capacity sterilised jar

Peel the onions. Put the onions in a bowl and cover with the water and salt. Place a plate inside the bowl with weights atop. Leave for 24 hours.

Rinse the onions. Place into The sterilised jar. For a softer onion, cover with the vinegar and seal whilst the vinegar is still warm. For some serious CRUNCH, leave vinegar to cool and then pour over onions and seal jar.

This is better at the two weeks onwards mark but I wouldn't blame you if you tucked in sooner. It still beats the crap out of shop bought ones.

Ps we've also tried a slightly different recipe from Lindy Wildsmith's Cured. A recipe book that everyone should have on their shelves, if only for the jaw-droppingly sexy pictures of the cured meat, fish and other goodies. We are yet to crack that jar open. If you're lucky, I'll keep you updated.