Pickled Caramelised Onions
I keep these in my fridge as a condiment to serve with braais, on hamburgers, boerewors rolls, grilled mushrooms etc.
- Makes 2½ jars
- Recipe Category: Preserves and pickles, Vegan
- Products in this recipe:
You Will Need:
Ina’s Tip
If using our empty pasta sauce jars, it fills two completely and the other, about ½ full, keep the half full one in the fridge and use first.
Method:
Place the sliced onions in a saucepan.
Add cheap vinegar and water.
Boil open while stirring now and again for 5 minutes.
Strain through a colander and discard vinegar water.
Add the balsamic vinegar, sugar and Green Onion Seasoning to the same saucepan.
Bring to the boil, add the onions and boil open until the sauce is thick and syrupy, ± 45 minutes.
Sterilise clean glass bottles with boiling water.
Spoon the onions into the glass jars and close lids tightly.
Turn the jars upside down to sterilize the lids.
Store in a dark cupboard until needed.
Pickled Caramelised Onions
I keep these in my fridge as a condiment to serve with braais, on hamburgers, boerewors rolls, grilled mushrooms etc.
- Makes 2½ jars
- Recipe Category: Preserves and pickles, vegan
- Products in this recipe:
You Will Need:
Method:
Place the sliced onions in a saucepan.
Add cheap vinegar and water.
Boil open while stirring now and again for 5 minutes.
Strain through a colander and discard vinegar water.
Add the balsamic vinegar, sugar and Green Onion Seasoning to the same saucepan.
Bring to the boil, add the onions and boil open until the sauce is thick and syrupy, ± 45 minutes.
Sterilise clean glass bottles with boiling water.
Spoon the onions into the glass jars and close lids tightly.
Turn the jars upside down to sterilize the lids.
Store in a dark cupboard until needed.