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LOCATION: Recipes >> Preserving >> Pickled Onions 04

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Pickled Onions

5 kg onions
1 1/4 cup salt (non iodised)
3.5 litres malt vinegar
2 tablespoons peppercorns
1 1/2 tablespoons cloves
2 tablepoons allspice berries (dried)
1 1/2 cups clear runny honey

Peel onions and place in non-metallic bowl/bucket. (Scald onions
with boiling water briefly to make peeling easier)

Sprinkle onions with salt and cover with cold water. Leave 24
hours

Heat vinegar with spices and honey, simmer covered for 1 1/2 hours
then strain out spices.

Drain onions and dry with paper towels. Pack into sterilised hot
jars. Bring vinegar to boil again and pour over onions. Seal with
plastic screw on lids. Best kept for 6 weeks before eating.

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