Onion Pickling Paris Silverskin

1kg small onions 1 1/2 tablespoons salt 3 cups malt vinegar 2 tablespoons honey 1/2 cup granulated sugar 8 small chillis (omit if you don’t want the extra heat!) 3 inch piece of root ginger (cut into 1cm pieces) 1 teaspoon whole coriander seeds 1 teaspoon mustard seeds 1/2 teaspoon whole black peppercorns 2 allspice berries 2 whole cloves 2 bay leaves

1. Trim the ends off of each onion and place them in a heat-proof bowl. Pour boiling water over them and let them sit for a minute. Then drain, rinse with cold water and remove the peels. 2. Place the peeled onions in a bowl, sprinkle with the salt and toss to distribute the salt. Cover with a towel or loosely with plastic wrap and let them sit at room temp overnight. Don't let them sit longer than 14 hours or so or the amount of "crunch" will be compromised. Rinse well and drain thoroughly. 3. To make the brine: Place all remaining ingredients in a medium saucepan and bring to a boil until the sugar is dissolved. 4. While the brine is simmering, pack the onions into sterilised jars. Pour the hot brine over the onions (pour through a sieve to collect the spices) and then distribute the spices among the jars. Place lids on jars and wipe down with a clean, damp cloth. 5. Let the onions cool and then place them somewhere at room temp to mature for at least 3-4 weeks before eating, preferably 6-8 weeks for best flavour. Once opened store them in the fridge where they will keep for 3+ months.