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| Pickled Onions |
| ingredients: |
4
pounds small onions
4 ounces salt |
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| method: |
Vary the quantities as required but keep the same ratio of onions and salt.
Clean a quantity of small onions
and soak overnight in salted
water.
Rinse thoroughly and pat dry.
Place tightly in a sterilised
jar with vinegar totally covering
the onions.
Store in a cool, dry, dark location
for one month. Use within six
months. |
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| For
many people in Scotland a dish of fried
fish and chips (French fries) would
not be complete without a pickled onion.
Since they are stored in glass jars
they are not easily obtained by mail
order. So here is a simple way of making
pickled onions for yourself. |
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