Ingredients
250 gms. onions from spring onion greens
2 cups wet brine
2 tbsp. white vinegar
METHOD
- Peel outer skins of onions with a steel knife.
- Soak them in wet brine for 35-40 hours.
- Drain, wash thoroughly under running water.
- Dab with kitchen towel.
- Sprinkle white vinegar over them.
- Cover, shake and keep aside for 4-5 hours before using.
- Drain out vinegar while servings or dab dry if desired.
Making time: 30 minutes
Makes: 250 gms. onions
Shelflife: 1 week refrigerated
Pickles and Jam's Index
