Preserved Pearl Onions
ready in 12 h. 35 min.
1 Small pot, 1 Skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Salad spinner, 1 Citrus juicer
Put the onions in a large bowl with the salt and mix together. Cover and leave overnight.
Rinse thoroughly in cold water and allow to dry as much as possible.
Pack the onions into cold sterilised jars.
Put the vinegar, spices and sugar (if using) into a pan and slowly bring to a boil over a low heat until the sugar has dissolved completely. Cook steadily for 15 minutes then remove from the heat and allow to become cold.
Pour the vinegar over the onions to cover completely. Tuck a few bay leaves into each jar, then cover and seal tightly.
Store in a cool, dark cupboard for 2 weeks before eating.