* 100 g Sea salt
* 900 g (2 lb) small pickling onions, peeled
* 700 ml (27 fl oz) malt vinegar
* 200 ml Szechuan wine vinegar
* 1 teaspoon black peppercorns
* 1 teaspoon Szechuan peppercorns
* 1 tablespoon Juniper berries
* 3 dried chillies
* 5 clove buds
* 10 cardamom pods, green and black
* 2 tablespoons jaggery or Demerara sugar
* 3 x 500ml Kilner jars


===Method===
'''2 days before the Pickling is to start'''
* Top, tail and peel the pickling onions and place in a large bowl.
* This is quite a pleasant task if it can be done outside in the sun. No tears this way!
* Mix the Salt into 568 ml (2 Pints) of boiled hot water and pour this over the peeled pickling onions.
* Leave for two days in a cool place, covered with a Tea towel. You can place a clean plate on top of the Onions to keep them underwater
'''Pickling day''':
* Discard the salt-water and rinse the onions in a sieve under cold running water. Pat dry with a tea-towel.
* You can use a salad spinner to remove excess brine.
* Add all of the ingredients to a large pan and bring it to the Boil, then turn off the heat and leave it to go completely cold
* Sieve out the spices and discard. You can filter the vinegar through blotting paper if you are fussed.
* Sterilise the Pickling jars and pack the Onions into the jars
* Pour the Vinegar, with the Spices, into the jars and add the optional Sugar
* Seal and store in a cool, dark place for 2 months to mature

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