Here's my first go at pickling my own. I salted them first to crisp them up, made sure to use cool liquid through out (keeps the crunch better)I did try boiling my own vinegar but it fills the flat with the worst fumes!
So use the ready made sarsons stuff. Oh and get a good film to watch while you peel the tiny onions.
Now I only need to make a loaf churn some butter and curdle some cheddar and I'll have urban(e) ploughmans (i've got some decent apples)