DYC Pickled Onions
To speed up the onion peeling process, top and tail the onions, then place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool, and once the water is cool, just rub away the skins. Drain and pat the onions dry. Do not leave in the water for too long or the onions will start to go mushy.
Sprinkle the salt over the dry, peeled onions and stir to make sure the salt is evenly distributed and leave overnight. Next day (do not leave longer than overnight if you want your onions to be crisp) rinse the onions and dry with kitchen towel.
1 kg pickling onions, peeled (see note)
½ tsp coriander seeds
½ tsp mustard seeds
½ tsp black peppercorns
½ tsp dried chilli flakes
1 litre DYC Malt Vinegar