Home Made Pickled Onions
- Side Dish
- South African
2 Large onions, sliced or a handful of small pickling onions
1 Packet pickling spice (this will do 2 to 3 jars)
Enough Vinegar to fill your chosen jar to our two thirds of the way. You can mix white and brown vinegar
1 tbsp Salt
Cleaned, sterilised mason jars
Peel the onions and place in a large bowl.
Cover with water and 1 TBSp salt per bowl.
Soak overnight in the fridge.
Sterilise your chosen jars.
Add the onions to the jars.
Then add the pickling spice and top up with the mixed vinegars.
Cut a small circle from the wax paper (enough to cover the top of the jar) and place over the top of the jar.
Screw the lid on tightly.
Store the jars filled with the pickled onions in the fridge for at least a week before eating.