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“These are my FAVOURITE!!! I love them. I could eat them every day if I was allowed. I had massive cravings for them when I was pregnant with my youngest son......And had none on hand which was inconvenient as I had to wait three weeks after bottling before I could eat them. :) Needless to say, they are fabulous. I think that my Dad got this recipe from my Nana. He likes to reserve the sauce once he has finished a jar and throw in more onions. Not sure where it originates from.....I have only seen one recipe on here that is similar.....please try. Cook time is soaking/storing time.”
528hrs 40mins
8 large jars

Ingredients Nutrition


  1. Peel and cover onions with salt brine for 24 hours.
  2. Put vinegar into pan and when boiling add other ingredients which have been mixed to a smooth paste with cold water.
  3. Boil until thick and pour over onions in sterilized jars.
  4. Seal when cold and leave at least three weeks.

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