 |
Prep Time: 40 Minutes Cook Time: 31680 Minutes |
Ready In: 31720 Minutes Servings: 12 |
|
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. Ingredients:
6 lbs pickling onions |
1 lb brown sugar |
2 pints malt vinegar |
1/2 tablespoon mustard |
1 tablespoon turmeric |
1 tablespoon curry powder |
1/2 ounce whole allspice |
2 tablespoons flour |
1 1/2 cups salt, and |
4 pints hot water |
Directions:
1. Peel and cover onions with salt brine for 24 hours.
2. Put vinegar into pan and when boiling add other ingredients which have been mixed to a smooth paste with cold water.
3. Boil until thick and pour over onions in sterilized jars.
4. Seal when cold and leave at least three weeks.
|
|