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Method Prep:1day1hr › Cook:30min › Extra time:12days22hr30min › Ready in:14days
Peel onions and garlic and put into a large bowl.
To make the brine, pour the water into a pan and heat up, adding the salt until the salt stops dissolving. When salt has dissolved, take off heat and leave to cool.
When brine is cooled to room temperature, pour over the onions and garlic in the bowl and weigh the onions down with a plate to stop them from floating. Leave for 24 hours.
In a large pan over medium high heat, add the vinegars, sugar, bay leaves, cinnamon and chilli, and simmer for about 10 mins continuing to stir. When sugar is fully dissolved take off heat and leave to cool.
Put onions and garlic into large sterilised jars. When Vinegar mix is cooled to tepid temperature, pour into the jars filling them until all onions and garlic are submerged, keeping the chillis, bay leaves in the jars to add a decorative touch and to let the flavours mature. Put the lids on and make sure they are airtight. Leave for at least 2 weeks in a cool, dark and dry place.