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. Cool quickly, refrigerate within two hours at the latest and let the flavours develop overnight. Consume within two days; 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.
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