2lb Pickling Onions
1/2lb Salt
3 cups Malt Vinegar
1 Tbsp Sugar
2-3 Dried Chilies
1 tsp mustard seeds
1 tbsp coriander seeds
1 tsp allspice berries
1 tsp black pepper corns
2-3 bay leaves
1 cinnamon stick
- Place onions in a large bowl, add half the salt, enough water to cover, and leave over night.
- Remove onions from salt solution. Discard salted water. Top, tail and skin the onions
- Return to bowl, add the remaining salt, and again cover with water, but this time leave for 12 - 24 hours.
- Place all the remaining ingredients into the vinegar, and stir in.
- Remove onions from salt solution, rinse and pack into sterilised jars.
- Cover onions with spiced vinegar, seal jars and leave to stand in a cool dark place, for six weeks or more.
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In a first for the UK fresh produce industry, Produce World has published a comprehensive report covering its social and environmental activities and performance. The report, 'Growing trust' was published on October 3rd on the group's website.
