12 month supply of pickled onions

That's the onions pickled for another year, sitting quietly on the shelf, maturing, like their predecessors did last year. They are pickled using cider and white wine vinegar, sugar, a spig of tarragon a sliver of red chilli. We're onto the final jar of last year's batch, so the 13 jars I made this year should hopefully last us through to this time next year.

The onions sit surrounded by the paraphenalia of preserving, old jars waiting to be filled with jams, chutneys and the like, emply swing top bottles from the elderflower champagne and two cycling helmets awaiting their next excursion.

Most of today was taken up working on the long running prison contract. Two or three steps forward and two or three steps back as it ususally is. But there was time to get a sweet potato and chickpea curry in the slow cooker so supper tonight was easy.