3 lbs of shallots or small boiler onions
⅓ cup Canning or Kosher Salt
4 cups Water
4 cups Vinegar, either malt vinegar, white vinegar or a mix of the two
2½ tablespoons of mixed pickling spices
Clean onion and place in a large bowl.
Add ⅓ cup salt and 4 cups of water then let sit for 4 hours.
Meanwhile make spiced vinegar by bringing to boil 4 cups of vinegar and the pickling spice.
Drain and rinse onions then pack in quart jars, You can half or quarter onions to get a tighter pack if they are a bit too large.
Pour hot spiced vinegar over onions and seal.
You can store these onions in the fridge for up to 6 months or put them in a water bath canner for 20 minutes for longer storage. Storage in the fridge will result in a crisper onion.
Onions are ready after 2 weeks, makes approximate two Quarts depending on the size of your onions.
Pickling Spice is:
2 tablespoons whole mustard seeds
1 tablespoon whole allspice berries
2 teaspoons whole coriander seeds
1 teaspoon red pepper flakes, or more to taste
1 teaspoon ground ginger
2 bay leaves, crumbled
2 cinnamon sticks, broken in half
6 whole cloves