Pickled onions

1.Cook the onions in a pot of boiling water 3 minutes. Drain, then transfer to bowl of iced water. Peel the skins from the onions and trim the tops and bottoms.

2.In a bowl, place onions with salt and water, making sure they are completely covered. Leave for 12 hours or overnight. Rinse onions under cold water and drain.

3.In a saucepan, add vinegar, sugar, mustard seeds, bay leaves and peppercorns and bring to the boil. Reduce the heat and simmer 5 minutes.

4.Place the onions into a sterilised 1 litre glass jar and pour in the vinegar mixture. Seal and allow to stand for two weeks before using.