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Monday, December 10, 2012,12:33 AM by

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Makes :
500 Grams

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Trim off and cut a thin slice off the top (neck) end of each onion.
  • Place the peeled onions into a large pan. Add the salt and heat slightly to dissolve it, then cool before pouring the brine over the onions.
  • Make sure that all the onions are submerged in the brine. Leave the onions to stand in the salted water for at least a day.
  • Pour the vinegar into a large pan. Wrap all the ingredients, except the bay leaves, sew them into a coffee filter paper and add to the vinegar with the bay leaves.
  • Simmer for about 5 minutes, then remove from the heat. Set aside to cool and infuse for about 10 - 12 hours.
  • Drain the onions, rinse and pat dry. Pack them into sterilized jars. Add some or all of the spice from the vinegar, but not the ginger slices.
  • The pickle will get hotter if you add the chillies. Pour the vinegar over the onions to cover and add the bay leaves.
  • Cover the jars with non-metallic lids and store in a cool dark place for at least 5-6 weeks before eating.


  • 1 kg pickling onions
  • 125 grams salt
  • 750 ml malt vinegar
  • 1 tablespoon granulated sugar
  • 2 dried red chillies
  • 1 teaspoon brown mustard seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon allspice berries
  • 1 teaspoon black peppercorns
  • 2 inch piece fresh root ginger, sliced
  • 2 blades of mace
  • 2 fresh bay leaves

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