Pickled Onions


  • 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



  1. Place onions in a bowl, pour over sufficient brine to cover completely.
  2. Set aside for 12 hours. Pour off brine, pack onions into sterilised jars. Cover onions with Ezy-Sauce mixture.
  3. Cook at about 70C for 45 minutes.