Grandad Tom's pickled onion's

Pickling onions
Vinegar (mixture of brown and white)
Pickling spice
Chillies
Salt
Sugar

Pour boiling water over the onions and leave for 20 minutes before peeling.
Add salt - 2 Table spoons to 1 Kg of onions - cover with cold water.
Leave overnight or longer. This ensures onions are crisp.
Pack onions into sterile jars. Into each jar place 1 tsp of pickling
spice, 2 chillies and 1 tsp of sugar.
Cover with vinegar and seal.
Allow onions to stand for a few days before eating.