Enough brown malt vinegar to cover onions
2 tablespoons of honey
1/4 teaspoon of ground allspice
1/2 teaspoon of mustard seed
pinch of tarragon
2 tablespoons of salt
Heat enough water to cover the onions, mix in the salt and add the onions while hot. Soak the onions for one to two days.
Put the remaining spices, vinegar, and honey in a saucepan and simmer for 5 minutes. Drain the onions and put in sterilised jars, cover with the vinegar and spice mixture to about 1cm from top of jar. Seal when cold and leave for three weeks before eating.