Pickled Onions

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2lb/1 kg small onions or shallots
  • oz/40


Peel the onions or shallots and put on a shallow dish. Sprinkle with salt and leave overnight. Rinse the onions or shallots under cold water and drain well. Pack into preserving jars, arranging with the handle of a wooden spoon so that there are no large spaces. Fill the jars with cold spiced vinegar and seal tightly. Keep 3–4 weeks before using.