Onions Pickled in Sauce
Dear Aunt Daisy, I wonder if I may inquire through your pages in The Listener for a recipe for onions pickled in a thickish sauce. The onions themselves seem to be cooked at some stage, and the result is a very tasty addition to a cold meat luncheon. If you can help me I shall be very grateful, as we all enjoyed so much the ones we tasted.- Pickled Onion, North Island. Pickled Onions in Sauce: 5 Ib. onions, 1 quart vinegar, 1 Ib. brown sugar, ¥/2 oz. ground cloves, % oz. allspice, 2 big tablespoons flour, 1/2 dessertspoon curry powder, 2 teaspoons turmeric. Cover onions with salt and water for 24 hours. Boil vinegar and sugar, then stir in ingredients which have been mixed with a little cold vinegar. Boil till it thickens. Dry onions, put in bottles and fill jars with the sauce. Keep 3 weeks before using. ae
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New Zealand Listener, Volume 36, Issue 924, 26 April 1957, Page 33
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154Onions Pickled in Sauce New Zealand Listener, Volume 36, Issue 924, 26 April 1957, Page 33
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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