Pickled Spring Onions

24 small brown or spring pickling onions
5 cups white wine vinegar
6 tbsp sugar
1 tsp cumin seeds
8 sprigs dill
4 sprigs marjoram
4 red chilies, halved and seeds removed
1 tsp black peppercorns

Peel trim the onions and set aside.

Place the vinegar sugar in a non reactive saucepan bring to the boil. Once the vinegar boils add the onions, cumin seeds, dill, marjoram, chillies peppercorns. Simmer for 6 to 8 minutes or until the onions are soft. Pour into a sterilized jar seal with a non metalic lid. Allow to stand for at least 2 days before serving.

Makes 1 large jar

Source: Entertaining by Donna Hay, 1998.