Pickled Onions

500 g small round onions
1 Tablespoon salt
1 and ½ cups wine vinegar
¼ cup honey
Bayleaf (optional)
Peppercorns (optional)

Cut the roots and tops of the Onions. Peel of outer skins and place in bowl. Cover onions with salt and stand for one hour, shake occasionally.

Bring to the boil vinegar and honey. Then cool to room temperature

Pack onions into a jar, I usually sterilise the jars first in the oven. Adding Bayleaf and peppercorns is desired

Cover generously with vinegar making sure the onions are full covered. Cover jar, (an air tight seal is no necessary) and leave 2 – 3 weeks before using