Pickled Onions

• Pickling onions or shallots
• Salt
• Pickling vinegar

Peel the onions and layer in a shallow non-metallic container, sprinkling each layer with salt. Leave to stand for 48 hours. Drain off the moisture then rinse thoroughly and dry on kitchen paper. Pack into clean jars. Cover with pickling vinegar, seal and store for at least 2 months before eating. Allow 2 or 3 per portion.