Indian Pickled Onions
A lovely pink onion !
| 450 g ( 1lb. ) pickling onions |
50g (2 oz ) sea salt |
| 450 ml ( 16 fl oz ) red wine vinegar |
2 garlic cloves, sliced |
| 2 dried red chillies |
|
To make peeling the onions easier, cut
off the root and tip ends, pour boiling water over them, and leave them for a
couple of minutes. Drain and rinse quickly under cold water. Use a stainless
steel knife to prevent discoloration.
Cut a deep cross from the top to the bottom of each
onion, but leave them attached at the base. Dissolve the salt in 570 ml ( 1 pint
) of water in a non metallic bowl, then add the onions. Cover and leave for one
day at room temperature, stirring occasionally.
Drain and rinse the onions thoroughly, then dry well on paper
towels. pack the onions into a 1.1 litre jar ( 2 pint ) jar, which was
previously sterilized. Any onions which may not fit into the jar may be reserved
for cooking.
Mix together the vinegar, garlic and chillies and pour
over the onions to cover them completely. If some of the onions float, wedge
them together in the jar or place some crumpled, greaseproof paper in the jar,
and then fill with vinegar. Swivel the jar or jars, to release any air which may
be trapped. Cover with vinegar proof lids and seal. Store in a cool, dark place
for at least a month before using.
Makes about 1.1litres (2 pints).
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