May 16, 2015
Nothing beats a home made pickle
- Prep: 12 hrs 35 mins
- Cook: 15 mins
- Yields: 2-3 1lb jars
1Peel the onions
2Place in a large non metallic bowl
3Sprinkle the salt over the
4onions, stir to make sure the salt is covering the onions and leave overnight.
5 In the morning rinse the onions and dry with kitchen towel.
6Put the spices, vinegar and sugar into a large stainless steel pan.
7Heat to dissolve the sugar but do not boil.
8Pack the onions into sterilized jars.
9Pour over the vinegar and spice liquid to fill the jars, make sure each jar has pickling spices in and check there are no air pockets.
10Seal the jars and leave to cool.
11The onions will be ready to eat after about 6 weeks but the longer they’re kept the spicier they get