Pickled Onions

Unbalanced

% Daily Values based on a 2,000 calorie diet

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From: brian.winstanley@lineone.net

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To: pwinstanley@hotmail.com

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Subject: Pickled Onions

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Date: Thu, 1 Dec 2005 20:15:21 +0000 First ensure you have enough jars for the onions you intend to pickle, and they are very clean by giving them a good wash.

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1, Buy 2 to 3 pound of good quality onions, also a pint to pint and a half of non brewed condiment vinegar.

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2, Peel and wash them in cold water and put them into a large bowl such as a baking bowl and soke them for 18 to 24 hours in a slight brine solution, I mix a level teaspoon of salt with a cup full of boiling water and then pour it into the water.

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3, When the time is up pour the lot into the sink letting the water drain away, again wash the onions in cold water, at this point some of the centres of the onions will have pushed out, just push them back in.

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4, Place the onions in the jars and fill approximately three quarters of the jars with non brewed condiment vinegar the rest with water.

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5, Drain the vinegar off into a large enough sauce pan and add a three quarters of a teaspoon of sugar, boil the vinegar taking it off the heat as soon as it boils.

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6, Wait until the vinegar has gone cold then add it to the onions and make sure the tops of the jars are sealed, store them in a cool place and after 2 to 3 weeks they should be ready to eat.

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Dad