Still pickling

Our first batch of pickled onions for the season. We don’t grow a specific variety of pickling onion, but instead pickle the thinnings from our rows of onions. Our pickle is a simple one - two teaspoons of all spice berries, two teaspoons of white peppercorns and half a teaspoon of salt to each two pints of vinegar. Top and tail the onions, peel them right back to the white flesh, and pack them in hot, sterilised jars. Pour the boiling pickle over the onions and seal the jars immediately with hot, sterilised lids.