• 1kg 2 ¼ lb small pickling onions/shallots (peeled)

• 20g/ 1oz salt

• 1tsp dried chilli flakes

• 1l/ 1 ¾ pt malt vinegar

• 180g/ 6 oz granulated sugar


1. Put the onions/shallots in a large bowl with the salt and mix together, cover and leave overnight.

2. Rinse well in cold water, and allow to dry as much as possible.

3. Pack the onions into sterilised jars.

4. Put the vinegar, chilli flakes, and sugar into a pan, slowly bring to the boil to dissolve the sugar.

5. Pour the vinegar over the onions, and seal the jars.

6. Store in a cool dark place for two weeks before eating.