Pickled
Onions
| 1 Kg ( 2lbs) pickling onions |
½ cup coarse cooking salt |
| 1¼ litres (4 cups) water |
1 litre ( 4 cups ) white vinegar |
| ½ cup sugar |
1 cinnamon stick |
| 3cm ( 1in ) piece ginger, peeled |
1 red chilli, chopped |
| 1 teaspoon cloves |
1 teaspoon black peppercorns |
Combine the onions salt
and water in a non - metallic bowl, cover and let stand overnight.
Drain the onions, rinse well and pack in a sterilized jar.
Combine the remaining ingredients in a large saucepan and stir over a low heat
without boiling, until all the sugar is dissolved. Bring to the boil, and
simmer, uncovered, for 10 minutes. Cool. Strain the vinegar mixture over the
onions to cover completely. Seal and store for a few weeks.
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