Pickled Onions - A traditional family recipe

There are many things that I love to do in my marginal time and I shift these around depending on the British weather.  Cooking, Gardening, Writing, Sewing and Reading allow me the time to relax.  I find all of these activities very therapeutic and I am sure that those of you who share these interests would agree.
I love this time of year as it allows me to indulge in preparing for Christmas and the Holiday season. I am talking ‘pickling’!
My paternal grandmother was renowned for her superb Apple and Blackberry pies and her pickles and I remember watching her prepare both in the kitchen of her home. 
This pickle recipe is my grandmother’s and I have followed it very successfully for many years. When I say that I am starting to prepare the pickles, I am usually inundated with offers of jam jars from friends and family who then casually enquire if I can do some for them too!
There is nothing more delicious that home made pickled onions/shallots served with cold Turkey or Salmon sandwiches . They also pack quite a punch with a good Ploughman’s lunch.  I regret that shop bought pickles leave me quite cold.  If I do have to buy pickles or chutney of any sort I find that local Farmers Markets are a good place to visit.  Needless to say I much prefer my own and judging by the requests I receive so do my family and friends.
For my pickled onions/shallots I use screw-top jam jars or kilner jars – it does not really matter which as long as you can get a good seal.
I have also tried this method with small pickling onions but think that the shallots remain crunchier and taste much better. 
This method is so simple to prepare and so delicious I have decided to share my Grandmothers recipe with you.

Lynstons Pickles

MY FAVOURITE PICKLED ONIONS/SHALLOTS RECIPE

Peel onions/shallots, top and tail them and place in a bowl of cold water (you may like to wear a thin pair of latex gloves for this as otherwise people will be avoiding you for several days!)
You can start off with about 3lb of onions/shallots – I did 10lbs so that I could gift them to family and friends as well as keep a good stock for use over the festive season.
Drain onions/shallots and place them in a single layer on a baking sheet, shallow dish or tray.
Sprinkle onions/shallots liberally with salt, cover with cling-film and leave overnight in either the garage or a room with ventilation (because otherwise you will smell them for weeks!!)

The following day

• Sterilise the jars by warming them in the oven for 10 minutes (low heat) or cleansing them in the dishwasher (I always use the second option)
• Remove cling-film and drain the onions/shallots of any liquid that has accrued in the bottom of the dish, tray or baking sheet.
• Do not rinse the onions/shallots!!!!
• Pack onions/shallots into your sterilised jars and pour over pickling/malt vinegar – making sure all of the contents are well covered,
• Seal jars, label and leave in a cool dark place for a minimum of 6 weeks.
• Enjoy!!