- After you have your nicely infused vinegar, strain it through some muslin and set aside.
- Rinse and wipe down the onions using a clean towel to remove any excess brine. Pack your onions into sterilised jars (although part of me wonders why you bother sterilising the jar when you're about to add loads of vinegar to it, but I still do it anyway). I use the blunt end of a skewer to pack them in nice and tight, but I'm sure there's an easier way of doing it that I'm yet to discover. Remember, if you're using chilies, put them in first.
- Pour the vinegar over the onions and fill to about 2cm from the top. I like to use a funnel to do this (that might sound obvious but I just tried using a ladel for years and I'd make a horrible mess). Optional: Add a few of the spices for extra decoration and to help the flavour develop, although note that sometimes you'll get a little bit of sediment forming from the spices if you do this.
- Pop the lids on your jars and seal them. I prefer the water bath method myself, which I do in a very deep pot.
Wait at least two (but I always wait four) weeks before eating.