CHILLI ONIONS 

Onions can be eaten a few days after picking but they are better left for four works They will darken on standing.

INGREDIENTS: 

• 2kg small pickling onions 

• 750g cooking sell 

• 5 cups white vinegar 

• 4 teaspoons cooking salt, extra 

• 1 tablespoon sugar 

• 1 teaspoon whole cloves 

• 2 teaspoons whole will spice 

• 2 teaspoons whole black peppercorns 

• ½ teaspoon chili powder 

• 15 cloves garlic ( about 

• 2 knobs ) 20 small red chilies 

 CHILLI ONIONS RECIPE:

Place unpeeled onions and 750g salt in a large bowl add enough water to cover, stand two days, and string occasionally Strain, and peel onions, leaving ends intact so onions do not fall apart during the picking process 

Place in bowl, cover with boiling water stand for 3 minutes drain Repeat this process twice After draining the onions well for the third time, pack into sterilized jars 

Peel garlic and leave whole Remove stems from chilies, leave chilies whole Combine garlic and chilies in pan with remaining ingredients Bring to boil reduce heat simmer uncovered for 15 minutes, cool slightly then pour equal amounts of garlic and chilies over onions, seal when cold.

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