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Pickled Onions.

These are nothing like the ones you get in the shop, which just taste of vinegar. The problem is that once you have tasted these, you simply won’t want to go back.. A lot of people who normally detest pickled onions love these. Thanks to the Australian Country Womens’ Association for this recipe.

Ingredients

1kg Pickling onions
750ml vinegar
240g sugar
30 g peppercorns
12 cloves
1 dessert spoon salt
30 g whole spice (this is not ground, but little black balls about 5 mm across)
1 level teaspoon ground ginger.

Method:

Peel the onions. I do this underwater in the sink, as it saves me crying. Dry them. Pack them tightly into the largest jars you have, (2kg jars are good).
Boil the vinegar, spices, salt and sugar gently for 10 minutes, then allow to cool. Pour the liquid over the onions, seal tightly, and keep them for 1 month.

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