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Lay the peeled onions out on a large plastic or stainless steel tray and sprinkle over the salt. Cover with a tea towel and leave overnight or for 12 hours but nomore. Using a jar funnel ladle the hot vinegar into the jars. Clean the rim and then seal each jar as it is filled.
Gently heat the vinegar and spices for five to ten minutes (don’t let it boil), stirring to dissolve the sugar, then set aside to cool. Topping, tailing and then plunging the onions briefly into hot water will loosen their skins making them easier topeel.
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Strain the onions and begin peeling them right away. Discard any bad onions or cut away bruised or damaged areas. The onions may simply pop out of the outer layers when squeezed hard. Try to remove all the thin membranes that are found between each layer, these can make the vinegar go cloudy in thejars. The recipe is pretty easy to prepare, the greatest difficulties lie with peeling the onions but there are labour saving techniques to help reduce the workload… This recipe makes five litres of onions with a little extra vinegar to spare. For this recipe I’m using five 1 litre Kilner round clip-top jars which have wide mouths for easy filling. Pour the vinegar into a saucepan and gently heat while adding the sugar. Stir until all the sugar is dissolved.
You could reach straight for the knife to whip off the brown skins but, for a more precise and easy peel, first soak them for five minutes in a bowl of boiling water and rinse until cool enough to handle. Trim the bare minimum from the tops and bottoms (excess trimming could cause more layers to slip off) and the skins should peel away with ease. But for the best results use good ol’ dirty brown malt vinegar. You’ll need roughly an equal volume of water to weight of onions – ie 100ml vinegar for every 100g of onions. And you also need 40g white sugar per 100g onions.