Prep 40 mins
Cook 528 hrs
These are my FAVOURITE!!! I love them. I could eat them every day if I was allowed. I had massive cravings for them when I was pregnant with my youngest son......And had none on hand which was inconvenient as I had to wait three weeks after bottling before I could eat them. :) Needless to say, they are fabulous. I think that my Dad got this recipe from my Nana. He likes to reserve the sauce once he has finished a jar and throw in more onions. Not sure where it originates from.....I have only seen one recipe on here that is similar.....please try. Cook time is soaking/storing time.
- Peel and cover onions with salt brine for 24 hours.
- Put vinegar into pan and when boiling add other ingredients which have been mixed to a smooth paste with cold water.
- Boil until thick and pour over onions in sterilized jars.
- Seal when cold and leave at least three weeks.