Vinegar (mixture of brown and white)
Pickling spice
Chillies
Salt
Sugar
Pour boiling water over the onions and leave for 20 minutes before peeling.
Add salt - 2 Table spoons to 1 Kg of onions - cover with cold water.
Leave overnight or longer. This ensures onions are crisp.
Pack onions into sterile jars. Into each jar place 1 tsp of pickling
spice, 2 chillies and 1 tsp of sugar.
Cover with vinegar and seal.
Allow onions to stand for a few days before eating.
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