Well by now you should have had at least one delicious batch of Ginger Beer from the Ginger Beer Recipe posted some time ago. It is a beautiful hot summers day today and there is nothing nicer than a cold ginger beer. (If you are in the northern hemisphere then suffer, it is magnificent here.)

The perfect thing to accompany ginger beer is a ploughmans lunch. For those of you that are ignorant of one of the great gourmet experiences of the old world, it is large chunks of crusty bread, hard cheese like Cheddar, cured meat like ham, Pickles and Pickled Onions. It is consumed in the English countryside outdoors during that pathetic excuse for a summer that they traditionally have. Traditionally it is accompanied by chilled scrumpy apple cider but the problem with that is that, after a pint or two, standing becomes exceptionally difficult. Scrumpy is, afterall, about 35% alcohol so the ginger beer makes an excellent liver saving alternative.

Enough rambling (my pint of scrumpy is almost finished) the purpose of this post is a recipe for pickled onions. I know you can buy them at the supermarket but what fun is that. Here is a chance to pretend that you stand a vague chance of surviving the collapse of civilisation as we know it by pickling your own onions.

The recipe comes courtesy of Peter Shave who prefers to consume his with home brewed beer, that I strongly suspect is as potent as the aforementioned scrumpy, given that I am usually incapable of remembering anything after the first drink or two at his place. Click here for the recipe. Happy pickling.