 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
by Donna Hay. Ingredients:
8 brown onions, sliced |
1 tablespoon cumin seed |
1 tablespoon coriander seed |
3 cups white wine vinegar |
2 1/2 cups light brown sugar |
Directions:
1. Place all ingredients ,except the brown sugar into a saucepan over medium high heat
2. Cover and rapidly simmer for 15 minutes.
3. Add the brown sugar to the pan and cook, uncovered for an hour or until the onions are soft and the syrup has thickened.
4. Pour into sterilised jars and seal immediately.
5. Serve on sandwiches, with roasted vegetables or meat.
6. Can be kept sealed for up to 1 year. Once opened, store in the refrigerator for up to 8 weeks.
|
|