Makes a 2 litre (70 fl oz) jar or 4 x 500 ml (17 fl oz) jars

These are a must-have in any pantry — once you have made up a batch they will keep for months. They are great to crack open when the boys come around to watch the cricket with a few beers.

1.5 kg (3 lb 5 oz) pickling onions, peeled

100 g (3½ oz) pure sea salt

PICKLING JUICE

1.25 litres (44 fl oz/5 cups) cider vinegar

1 teaspoon juniper berries

3 purple garlic cloves

1 teaspoon whole black peppercorns

3 bay leaves

1 tablespoon soft brown sugar

Put the whole peeled onions into a clean plastic bucket or similar-sized container and add the salt and 1 litre (35 fl oz/4 cups) water, stirring to combine. Place a plate directly over the top to keep the onions submerged and leave overnight.

Remove the onions from the salted water and rinse them in fresh water, then place them into sterilised glass jars.

Put the vinegar, juniper berries, garlic, peppercorns, bay leaves and sugar in a large saucepan and bring to the boil. As soon as it boils, remove from the heat and pour over the onions, being careful not to burn yourself, then seal each jar with a tight-fitting lid and set aside to cool.

The pickled onions need to sit for 1 month before consuming. Store for up to 6 months in the cupboard and keep them in the refrigerator after opening.