Pickled Onions - cooking recipe

Ingredients

4 1/2 lbs pickling onions
1 cup sea salt
3 cups white vinegar
1 tsp chopped fresh ginger
6 None red chili peppers
6 None cloves
2 tsp mustard seeds
1 tbsp peppercorns

Preparation

Place the onions in a bowl and cover with boiling water (this makes them easy to peel). Let stand for 1 hour.
Peel the onions, leaving the root end intact to hold the onions together. Return to the bowl. Add the sea salt and cover with water. Cover with a tea towel and let stand for 24 hours.
Place the remaining ingredients and 2 cups water in a non-aluminium saucepan; bring to a boil. Reduce heat to low; simmer for 5 mins. Cool.
Drain the onions and pack into sterilized jars. Pour in the vinegar mixture. Seal and set aside for at least 2 weeks before using.