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Uploaded on Dec 4, 2008
This is how to make pickled onions the traditional english way. Just the way your nan made them (brown). Not like chip shop onions, ergh! My Grandad taught me how to do this, He learned it from his mum, And she learned it from her mum, And maybe even further. So it goes back a long, long way. I leave mine for 4 weeks before eating, and do lots for xmas. The only thing i forgot to mention in the video was, the small jars have a teaspoon of sugar in water for 24hrs, Large jars have a tablespoon of sugar in water for 24hrs. If you like them pretty hot, just add 5 to 8 black pepper corns to the pickling spices. I dont, they are hot enough for me. So practise and enjoy. Comments welcomed, questions answered. Thanks