I grew up on pickled onions. I could, as a child, eat a whole jar in one sitting. It helped that my mum made bottles and bottles of them every year. This recipe came from Jane Bray. It is a bit different from my mums, have a hint of chilli. Makes it quite sharp.
Ingredients
Method
- Wash the jars. Bake the jars at 110º C for 10 minutes.
- Boil lids for 5 minutes
- Place onions in a large pot
- Pour boiling water over onions. Leave 40 seconds. Peel onions
- Tip onions into cold water
- Fill jars with onions
- Boil vinegar, honey, peppercorns, ginger and chillies. Simmer for 5 minutes. Cool
- Pour vinegar mix over bottled onions
- Seal