During the canicule the water was so low in the lake that you were able to get to hitherto unreachable parts away from the main beach where I liked to go for some peace and quiet. Until one day I looked up from my book to find a naked man standing in front of me who suggested I remove my bathers too so we could go for a dip together - which I thought was a bit rude.
I picked my onions last week and pickled them. I did this a couple of years ago and, even if I do say so myself, they were the best pickled onions I've ever tasted. Take some small pickling onions, trim them (not too much or they'll fall apart), blanch in boiling water for 30 seconds, pat dry, cover in salt and leave overnight (the salt draws out the moisture and makes them crunchy). The next day, rinse them and place in sterilized jars with some chillies, cloves and mustard or coriander seeds. Boil up some red/white wine vinegar and sugar for 1 minute (roughly 14 oz/400g sugar to 2 pints/1.2 litre vinegar for 3 lbs/1.3 kg onions), pour over the onions and seal.
♫ Pickle along to: Booker T. & The MG's Green Onions