I have memories of my grandmother always making pickled onions each year and until she died, I don’t think I ever ate one bought from a shop. I decided that I had to take on the mantle and so now for the last seven years, I have made these for our friends and family. I have to make a plain version as well as a spicy version of these as people seem to prefer one or tother, and although they require a weekend do put together, it is so worth it I cannot even begin to explain the difference between these and something you pick off the shelf at the local supermarche.

Pickling onions can be tricky little suckers to peel, so my tip is to just immerse them in boiling water in a glass or ceramic bowl for at least 2 hours, then you can top and tail them when they are cool and they will peel with no trouble at all.

Then put the peeled onions back into the bowl with salted water and (I use a saucepan lid) immerse them completely. Leave for 24 hours then rinse well in cold water and pat dry with a clean (ironed) tea towel. Don’t use kitchen paper as it comes off and you get little bits stuck everywhere.

Put your jars through the dishwasher then either take them out hot, or put into the oven for five minutes at 100 degrees. Take care taking them out and then pack the onions into the jars as closely as you can get them.

For the plain ones all you need to do is bring some malt vinegar (value is fine) not quite to the boil and then pour it over the top of the onions in the jars so that they are completely immersed.

For the spicy ones, I add sliced red and green chillies, a few mustard seeds, a few coloured peppercorns, a few coriander seeds and a bayleaf to each jar. Then pour over the vinegar in the same way and seal all the jars with clean, vinegar proof lids. I think they look uber festive and are perfect to rock out on the boxing day table with the customary cheeseboard.

You will need to wait four weeks at the very least for these to mature, though I prefer at least twelve so try and get them done in September for Christmas. They are good for a year. Once opened, keep refridgerated. Amazing with bitter cheeses, and an absolute must have with fish and chips 😉