Ingredients:
2 kg. spring onions
zest of 1 orange half
zest of 1 lemon green
half a tablespoon of cloves
a piece of ginger
a piece of cinnamon
pint of white wine Dry
1.5 liters of white wine vinegar
enough salt
Preparation:
In boiling salted water, soak the peeled onions and boil for 3 minutes, drain on a cloth and dry well. In a saucepan
steel pour wine and vinegar with orange and lemon peel, cinnamon, cloves and slices of ginger.
Pour the mixture slowly into the vessels of wine and vinegar to cover the onions and, to make sure there are no gaps, knock the vases on the table every now and then.
Close tightly and store in a cool, dark
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