Pickled silverskin onions (Silberzwiebeln)

1. Put the pearl onions in boiling water for 1 minute, then plunge them into cold water - this makes the skins easy to slip off.

2. Toss the peeled onions with the salt, leave for 2 hours, then rinse.

3. Bring the vinegar to the boil with the water, sugar, mustard seeds, bay leaves and white peppercorns.

4. Add the onions and cook for 2-3 minutes - no longer, so they stay crunchy.

5. Spoon into sterilised jars, pour over the hot liquid and seal at once.

6. Let them mature for at least 1 week; serve with cold platters, roasts or raclette.

Tip: Peeling is easier if, after blanching, you cut off the root end and squeeze the onion out from there.