Pickled Onions

8 ingredients
4 steps

Ingredients

  • 4 1/2 lbs pickling onions
  • 1 cup sea salt
  • 3 cups white vinegar
  • 1 tsp chopped fresh ginger
  • 6 None red chili peppers
  • 6 None cloves
  • 2 tsp mustard seeds
  • 1 tbsp peppercorns

Directions

  1. 1
    Place the onions in a bowl and cover with boiling water (this makes them easy to peel). Let stand for 1 hour.
  2. 2
    Peel the onions, leaving the root end intact to hold the onions together. Return to the bowl. Add the sea salt and cover with water. Cover with a tea towel and let stand for 24 hours.
  3. 3
    Place the remaining ingredients and 2 cups water in a non-aluminium saucepan; bring to a boil. Reduce heat to low; simmer for 5 mins. Cool.
  4. 4
    Drain the onions and pack into sterilized jars. Pour in the vinegar mixture. Seal and set aside for at least 2 weeks before using.

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