Ingredients
- 4 lbs pickling onions
- 1½ lbs salt
- 2 pints white vinegar
- 2 tsps salt
- 2 tsps ground ginger
- 1½ tsps allspice berries
- 1½ tsps cloves
- 5cm cinnamon stick
- 6 peppercorns
Method
- Put the unpeeled onions into a large bowl and sprinkle over the
salt.
- Cover with water, cover the bowl and set aside for 2 days,
stirring occasionally.
- Drain and peel the onions.
- Cover with boiling water and set aside for 3 minutes.
- Drain again.
- Repeat the process twice more then pack the onions into hot and
sterilised jars.
- Add the remaining ingredients into a saucepan and bring slowly
to the boil.
- Simmer for 10 minutes.
- Strain the liquid over the onions to around 1.5cms from the top
of the jar.
- Seal, label and store in a cool place.
If you have a recipe you would like us to try, please send it
to:
kerry.burn@onesuffolk.co.uk
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