How to make it

  • Sprinkle salt over the pickling onions and cover with cold water. Stand for 24 hours. Strain and then pack tightly into jars. Put all remaining ingredients except cornflour into a heavy-bottomed saucepan and bring to the boil. Boil for 2 minutes. Mix cornflour to a paste with cold water, then stir into the mixture. Reduce heat and stir until thickened. Pour into jars, covering onions completely. Leave for at least 3 weeks before eating.

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    " It was excellent "
    foodfetish ate it and said...
    I like your version of pickled onions...when i was a kid my neighbor use to make lots of them...we were always over there after the pickling...will make.
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