Spicy Pickled Onions - How to make

How to make Spicy Pickled Onions Ingredients: 750 gms Baby Onions or Shallots topped, tailed and skin removed 20 gms salt 200 gms sugar 1 litre malt vinegar 1 ½ teaspn Mustard Seeds 1 teaspn Coriander Seeds 5 dried Chillies 1/2 teaspn black pepper corns 2 Bay Leaves Method Top and tail the onions or shallots and peal off the outer skin. Put into a ceramic bowl and layer and sprinkle with the salt to draw out the moisture. Leave overnight. Wash the salt off the onions and pat dry. In a saucepan add the sugar and vinegar and bring to the boil adding the rest of the spices. Leave to cool slightly. Sterilise a Kilner jar and place the onions inside. Pour the vinegar and spices to the top of the jar immersing the onions. Store for 3 to 4 weeks to mature before eating. Serve with cold meat or as a ploughman's lunch with cheese and bread and pickles.