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Could anyone tell me how to make good, spicy pickled onions? And if I make them now, will they be ready for Christmas? Thanks in advance for any tips
Put a chilli in the jar with them
Just a warning - the smell of onions in brine is like BO!
Do I have to do anything with the onions/shallots apart from peel them? Do they need blanching? Thank you! (and I'll watch out for the smell of BO)
Ps sorry for such a boring post on a Friday night!
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