• 75 g/ oz sea salt
  • 675 g/ lb peeled baby onions
  • 600 ml/ 1 pt white spirit vinegar
  • 30 g/ 1 oz peeled ginger root, cut into julienne strips
  • 175 g/ 6 oz brown sugar
  • ¼ tsp ground mace
  • 10 white peppercorns


Bring 600 ml/ 1 pt of water to the boil with the sea salt and pour it over the baby onions in another pan or heatproof bowl. Put a plate on the top to keep them covered by the brine and leave overnight.

Put the vinegar in a saucepan with the ginger, brown sugar, mace and peppercorns. Bring to the boil, lower the heat and simmer for 3 minutes. Drain the onions and add to this mixture, continuing to simmer for 4 minutes.

Remove the onions to sterilized jars with a slotted spoon, then sieve in pickle to cover. Put on lids, allow to cool, then refrigerate for a week before eating.