Onion atjar

Yield: 1 Servings

Measure Ingredient
1 kilograms Pickling onions
100 millilitres Coarse sea salt
250 millilitres Oil
2 \N Red chiles,seeded and chopped
10 millilitres Mustard seeds
10 millilitres Cumin seeds
10 millilitres Whole coriander

Both of the following recipes are from a book called A Table at the Cape by Helmine Myburgh and are fairly typical.

Pour boiling water over the onions and remove the skins - you should work quickly and not allow the onions to soak in the water.Dry the onions and sprinkle with salt and leave overnight. Next day pour of the water. Make up the atjar pickle by mixing the oil ,chiles,and spices and pour over the onions.Bottle and refrigerate.

Posted to CHILE-HEADS DIGEST V3 #255 by <Brian_Cox@...> on Mar 04, 97.

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