Serve with cold ham, bread and cheese. These pickled onions are made with dark malt vinegar and stored for at least 6 weeks before eating.
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
To peel the onions, trim off the root end but leave the onion layers attached. Cut a thin slice from the tops and place onions in a non-reactive bowl then cover with boiling water. Leave to stand for 4 minutes, then drain. Skins should be easier to peel with a sharp knife.
28 calories; protein 0.4g; carbohydrates 6.9g; sodium 12.8mg.