Spicy pickled onions

Recipe from: 3/1/1997 12:00:00 AM

Ingredients 13
Servings 0
Time

Ingredients

  • 3
    punnets small white onions
  • Brine
  • 375
    ml
    salt
  • 2
    Litres
    water
  • Spiced vinegar
  • 15
    ml
    whole cloves
  • 15
    ml
    white peppercorns
  • 2
    sticks cinnamon
  • 15
    ml
    mustard seeds
  • 15
    ml
    whole allspice (optional)
  • 2
    Litres
    natural grape vinegar
  • 125
    ml
    white sugar
  • 1
    each green and red fresh chilli per jar
 

Method

 
Peel the onions and cut a cross in the top and bottom of each onion to prevent the core from forcing itself out.
Soak onions in brine solution for 2 1/2 hours and then drain.
Put the spices in a muslin bag and place in the vinegar. Add sugar and bring vinegar to the boil, then reduce heat to low and allow to stand for 2 hours without boiling (just below boiling point).
Add onions to vinegar and heat through. Pack hot onions into jars, adding a green and red chilli to each jar for colour.
Make labels from parchment paper and attach to jars with raffia. Hang around the neck of each jar with a chilli.

Makes 4 bottles.

 

 

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