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
-
1Place the onions in a bowl and cover with boiling water (this makes them easy to peel). Let stand for 1 hour.
-
2Peel 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.
-
3Place 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.
-
4Drain 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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