Spicy pickled onions

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By Food24 November 03 2009
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Ingredients (11)

3.00 onion
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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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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