Instruction

• Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces
• Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered
• Set aside for an hour or so to brine
• Meanwhile put the vinegar, 50ml/2fl oz water and the sugar in a saucepan
• Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes
• Set aside
• Pack the onions into the sterilised jars, sprinkling in a little pepper as you go
• Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars
• Seal
• The onions are best kept in the fridge and used within to 4 weeks