Patna or Bombay Pickled Onions

Method

Remove the skin from the pickling onions and parboil them in vinegar. Strain through a colander and, when the onions are quite cold, put them in bottles, with alternate layers of red chillies (fresh, when possible), a few black peppercorns, finely sliced green ginger, and a little salt. Cover with vinegar and seal.

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