Sunday afternoon at our house means two things: cheese and pickles. We are completely addicted - smoked cheddar, blue castello, often a brie or a camembert. And the pickles: sometimes gherkins, sometimes onions, sometimes both. Making your own pickled onions is actually quite simple if you can find small onions, and they work out quite tasty too.
The most difficult part of the process is peeling all the onions. I recommend wearing ski goggles for this part. No, really. This is not a task for the un-masked. Then brine the onions overnight.
Give the onions a good rinse the next day. At the same time, make heat a mix of vinegar and your chosen spices. We like to use apple cider vinegar for its flavour, and a mix of ground allspice, mustard and a bit of brown sugar . Let this mix cool.
Pop your onions into sterlized jars along with bay leaves, slices of chilli and peppercorns. Then pour the cooled vinegar and spice mix into the jars and seal. The onions will be ok to eat after a few weeks, but to get really pickley ones I recommend leaving them for about a month... if you can resist!