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Easy
By Mary Norwak
Published 1978
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.