- 1.5kg small pickling onions, peeled
- 60g (1/4 cup) salt dissolved in 600ml water
- 1½ tablespoons Wild’s Ezy-Sauce added to 600ml vinegar
- Place onions in a bowl, pour over sufficient brine to cover completely.
- Set aside for 12 hours. Pour off brine, pack onions into sterilised jars. Cover onions with Ezy-Sauce mixture.
- Cook at about 70C for 45 minutes.