| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Pickling onions |
| 100 |
ml |
Coarse sea salt |
| 250 |
ml |
Oil |
| 2 |
|
Red chiles,seeded and chopped |
| 10 |
ml |
Mustard seeds |
| 10 |
ml |
Cumin seeds |
| 10 |
ml |
Whole coriander |
INSTRUCTIONS
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@SPIRE.HDS.CO.UK> on Mar
04, 97.
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