500g small onions/shallots
large jar of sarasons white pickling vinegar
crushed, dried chillies (optional)
black or mixed peppercorns (whole)
Peel and clean the onions and place in a washed, sterilised jar right to the top.
Sprinkle in half a teaspoon each of the spices and top up with vinegar.
Seal the jar with a tight fitting lid and store in a cool dark cupboard for at least one month.
For best results the onions should be eaten within 3 months.