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LOCATION: Recipes >> Preserving >> Pickled Onions 11

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Pickled Onions

2 kg small onions
750 g salt water
1 l white vinegar
1 tb salt
2 ts ground ginger
1 1/2 ts whole allspice
1 1/2 ts whole cloves
1 cinnamon stick 2.5cm long
few whole peppercorns

Place unpeeled onions, 750g salt and enough water to cover them in
a large bowl; cover, stand 2 days, stirring occasionally. Drain
liquid, peel onions. Cover onions with boiling water, stand 3
minutes, drain. Repeat this boiling water and draining process
two more times. Pack onions into hot sterilised jars. Combine
all remaining ingredients in a saucepan, bring slowly to boil,
reduce heat, simmer 10 minutes. Cool slightly, strain, pour over
onions and then seal jars.

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