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Pickled Onions
ingredients:
4 pounds small onions
4 ounces salt
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.

observations:
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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