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  • Simmer the following ingredients in a pot on the stove:
  • 500 ml white vinegar
  • 500 ml water
  • 250 ml white sugar
  • 10 ml salt
  • 5 ml coarse pepper or pepper corns
  • 10 ml mixed spices

Pickle onions *
Peel onions and once water mixture has simmered for 15 minutes, add onions and simmer for 20 minutes.
Bottle in warm, clean bottles.
It’s kind of sweet/sour, but awfully nice.

* Note: sorry man, ek skat net, if I’ve peeled too many onions I make more vinegar, or too little onions, I bottle and refrigerate the left overs and use when I get cucumbers and use that vinegar again to make sweet sour gherkins.
I use the same for beetroot but add 5 ml cinnamon, 5 ml ginger and 5 ml cloves. Its magic for me. Those little onions are sweet sour, and on a stokkie with cocktail tomato, block of cheese, delicious.

Recipe and photo: Jean Bezant

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