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Method :
Skin the onions and dry in the sun
on a tray for 3 -4 hours. Boil the vinegar and allow to cool. In a jar, put in 2 chilies, slices
of ginger, 3 cloves and then the onions. Repeat until the jar is full and no
more ingredients are left. Use another jar if necessary. Mix the cooled vinegar with 1 tbsp
dry gin to every jar of pickles. Pour into jars. Shake well. Seal the jars and store for 6 weeks
before use.
Serves 6 - 8
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