I’m pickling the onions to go with the pork pie. Pork pie will be bought just before - you can’t get better than a Dickinson & Morris Melton Mowbray one (supermarket purchase). I’ve read somewhere that the leftovers from making Stilton were traditionally used as food for the pigs that were then used by the Melton Mowbray pie makers. The pies hold EU designation of origin status
The onions take about three months to properly mature. Once peeled, they go in a strong brine for 24 hours. Then dried off and go in storage jars, which are topped up with a spiced vinegar. I usually put a couple of pinches of the spices that I’ve used for the vinegar into each jar which gives it an “edge” from the chilli.
