Thaw out the pearl onions completely. Drain and pat dry if necessary. Fill cleaned and sterilised jars with the onions, and set aside.
Place the sherry vinegar, salt, sugar, and spices in a pan, and bring to a boil. Simmer until the caster sugar is completely dissolved.
Pour the vinegar over the onions. Make sure the onions are completely submerged.
Seal the jars, leave to cool completely before refrigerating.
Leave to macerate for at least two weeks before tucking in.
«You can use fresh onions instead, however, you will need to peel them! Do not use table salt for pickling as it will cloud the pickling juice.»
Tart and savoury, pickled onions are a great addition to a ploughman's platter, and for the more adventurous palate, they also make great nibbles with cocktails! In fact, pikled onions are a must for the perfect Gibson.