Learned this culinary school and have used this recipe ever since enjoy

Great on tacos, hamburgers, steaks, sandwiches, or even an omelet! Just a great diverse topping to keep in the fridge, use this base to pickle other items also.

This recipe is not an original. I learnt the basics from my Aunty and have since altered some ingredients and methods which I found by trial and and error and my good friend google. For instance I learnt from the internet that if you soak your onions in boiling water for about 30 seconds, then put them in the sink with cold water, peeling them is so much easier. I use a pressure cooker to sterilize my jars. You can add up to 1 tbspn of brown sugar to the vinegar mix to sweeten a little. Use any vinegar you prefer, this is a good recipe to experiment with. Omit the chilli flakes if you dont like them but the finished onions are not very hot and the chilli does give a nice subtle tang. One other tip. If you double up on the recipe, no need to use double the amount of salt. I use just a pinch or so more only when I prepare 2 kilos of onions.

#Restaurant STYLE

#August2026 I love pickled eggs, pickled jalapeños, and pickled onions.

Very yummy

This is pure North Carolina table sauce. I normally am not a vinegar fan but made this for a party when i smoked a pork shoulder and the combo was unreal. Now I can't have pork shoulder without this sauce. Also makes a low calorie salad dressing to change things up. It makes about 2 cups. And takes 20 min to makes and will keep forever even without canning it.

Love these things!!!

Use for salads, sandwiches, tacos, nachos, etc.

Finally jumped on the bandwagon. So easy. You will be tempted to put them on EVERYthing!