Traditional English Pickled Onions

Ingredients

• 1 tablespoon pickling spice mixed
• 2  bay leaves 
• 2  chile peppers dried crumbled
• 1 clove garlic crushed
• 3 cups malt vinegar 
• 2.3 pounds pearl onions peeled
• 0.5 cup salt 

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Place the peeled onions in a glass or ceramic bowl and cover with cold water.
2. Drain the water into a saucepan and stir in the salt. Bring just to a boil so that the salt dissolves, then cool slightly and pour over the onions. Cover the bowl with a heavy plate so all of the onions stay submerged. Leave onions to stand for 24 hours.
3. Measure the vinegar into a saucepan. Tie the pickling spice into a cloth and add to the vinegar along with the bay leaves. Bring to a boil, then simmer over low heat for 5 minutes.
4. Rinse the onions and pat them dry.
5. Add to the saucepan with the vinegar. Simmer for 2 to 3 minutes. Pack the onions into sterile jars and ladle the brine over them until they are covered.
6. Add a dried chile pepper to each jar if you like. Seal with sterile lids and rings and store in a cool dark place for at least 6 weeks before opening.