1 pound red spring onions, peeled and thinly sliced
4 cups boiling water
½ cup cider vinegar or red wine vinegar
½ cup water
3 tablespoons local honey
1 teaspoon salt
1 teaspoon peppercorns, crushed
Place the sliced onions in a large bowl and pour the boiling water
over the top. Let them sit for 5 minutes and then drain thoroughly in a
colander.
In a separate bowl, combine the vinegar, water, honey, salt, and
peppercorns for the pickling liquid, stirring until the honey is dissolved.
Pour into the bowl with the onions and let sit for about 30 minutes. Transfer
the onions and enough liquid to cover to a large quart jar with a tight-fitting
lid. Store in the refrigerator for up to 3 months.
