Pickled Onions from The Complete Book of Home Preserving by Mary Norwak
Peel the onions or shallots and put on a shallow dish. Sprinkle with salt and leave overnight. Rinse the onions or shallots under cold water and drain well. Pack into preserving jars, arranging wit...
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Ingredients
- 2 pint/1 litre spiced vinegar
- 1½ oz/40g salt
- 2lb/1 kg small onions or shallots
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