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LOCATION: Recipes >> Preserving >> Pickled Onions 17

Print this Recipe    Pickled Onions 17

Quick Pickled Onions

4 3/4 lb pickling onions (2.1kg)
1 oz pickling spice (25g)
3 1/2 pints malt vinegar (1.8 litres)

4 1-3/4 pint (1 litre) preserving jars

Peel onions and pack the jars half-full with the onions and sprinkle
a level dessertspoon of pickling spice into each jar. Then fill up
each jar with more onions, followed by another dessertspoon of
pickling spice.

Now, pour the vinegar over the onions, right up to the top so that
it covers them completely and fix on the lids. Store in a cool.
dark place for at least 8 weeks but not more than 3 months before
eating.

If you want the onions to last longer, then layer the peeled onions
and sprinkle salt over each layer and then all over the top. Leave
overnight and the next day, rinse off the salt, dry the onions with
a clean cloth and proceed as above.

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