Pickled Spring Onions 24 small brown or spring pickling onions 5 cups white wine vinegar 6 tbsp sugar 1 tsp cumin seeds 8 sprigs dill 4 sprigs marjoram 4 red chilies, halved and seeds removed 1 tsp black peppercorns Peel trim the onions and set aside. Place the vinegar sugar in a non reactive saucepan bring to the boil. Once the vinegar boils add the onions, cumin seeds, dill, marjoram, chillies peppercorns. Simmer for 6 to 8 minutes or until the onions are soft. Pour into a sterilized jar seal with a non metalic lid. Allow to stand for at least 2 days before serving. Makes 1 large jar Source: Entertaining by Donna Hay, 1998.
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