"Bite Back" Pickled Onions

READY IN: 720hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel the onions, wash and then soak in brine overnight.
  • Remove the onions from the brine and wash thoroughly.
  • Drain.
  • Dry the onions individually with kitchen paper and keep aside.
  • After 15 minutes, dry the onions again - keep aside.
  • After a further 15 minutes, dry the onions again.
  • Continue drying the onions until they have stopped "sweating".
  • Systematically fill a sealable 1 litre jar with the onions so that they are tightly packed.
  • Add the slotted chilies, peppercorns and garlic.
  • Fill up the jar with vinegar until all the onions are covered and seal.
  • Place the jar in a dark cupboard.
  • After 2 or 3 days, check the vinegar level and add more if required.
  • Keep the jar in the dark cupboard for at least 4 weeks, preferably longer.
  • 12 hours prior to eating, transfer to the refridgerator.
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