Pickled Onions Recipes

Ingredients :

2 kg pickling onions, unpeeled

750 g salt

Pickling Vinegar :

6 cups white wine vinegar

1 tbsp salt

2 tsp ground ginger

6 whole cloves

2 fresh red chilies, cut in half

2 tsp yellow mustard seeds

6 whole black peppercorns

2 bay leaves

1. Place onions and 750 g in a bowl.
2. Add enough water to cover onions and set aside to stand for 2 days.
3. Stir occasionally during standing time.
4. Drain onions and discard liquid.
5. Peel onions, place in a bowl and pour over boiling water to cover.
6. Set aside to stand for 3 minutes, then drain and repeat twice more using additional boiling water.
7. Pack onions into hot sterilized jars and set aside.
8. To make vinegar, place white wine vinegar, 1 tbsp salt, ginger, cloves, chilies, mustard seeds, peppercorns and bay leaves in a large saucepan and bring to the boil.
9. Reduce heat and simmer for 10 minutes.
10. Remove pan from heat and set aside to cool slightly, then pour liquid over onions in jars and seal.
11. Label when cold and store in a cool dark place for 2 months before using.

Makes 2 x 1.5 kg 

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