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Home Cooking

Jamming, Canning and Preserving 2017

MmeFleiss | Apr 1, 201706:42 AM     140

I just made my first batch for the year. My husband loves the pickled onions that he eats in London, so I decided to make him the batch from The River Cottage Preserves Handbook. I wanted to keep them crunchy so I didn't heat the vinegar back up after letting it steep overnight and just stuck the whole thing in the fridge. We'll see in six weeks if it works out.

What is everyone else making this year?

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