Active Time

　　25 min

　　Total Time

　　1 week (includes pickling)

Ingredients

　　10 oz medium (1-inch) boiling onions, peeled (about 16)

　　1 1/2 cups malt vinegar

　　1/2 cup water

　　3 tablespoons packed dark brown sugar

　　2 tablespoons pickling spice

　　1 (1-inch) piece fresh ginger, peeled and sliced

　　Cover onions with water in a 2- to 3-quart heavy saucepan, then bring to a simmer and cook 5 minutes. Drain and transfer to a clean heatproof jar. Simmer remaining ingredients in saucepan 5 minutes, then pour over onions. Cool completely, uncovered. Chill, covered, 1 week to allow flavors to develop.

　　Cooks' note:

　　Pickled onions can be chilled up to 3 weeks.