Name: Spicy pickled onions
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 3.00 onion; 375.00 ml salt; 2.00 Litres water; 15.00 ml cloves whole; 15.00 ml peppercorns white; 2.00 cinnamon stick; 15.00 ml mustard seeds; 15.00 ml allspice whole; 2.00 Litres vinegar grape; 125.00 ml white sugar; 1.00 fresh chillies green and red

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Ingredients (11)

3.00

onion

Brine

375.00 ml	salt
2.00 Litres	water

Spiced vinegar

15.00 ml	cloves — whole
15.00 ml	peppercorns — white
2.00	cinnamon — stick
15.00 ml	mustard — seeds
15.00 ml	allspice — whole
2.00 Litres	vinegar — grape
125.00 ml	white sugar
1.00	fresh chillies — green and red

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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.