IngredientsViungo
- 1 kg red onions, thinly sliced
- 2 cups Chamamba white table vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tsp salt
- 1 tsp black peppercorns
- 2 bay leaves
- Kilo 1 ya vitunguu vyekundu, vilivyokatwa nyembamba
- Vikombe 2 vya siki nyeupe ya mezani ya Chamamba
- Kikombe 1 cha maji
- Nusu kikombe cha sukari
- 1 tsp chumvi
- 1 tsp punje za pilipili manga
- Majani 2 ya bay
MethodMaelekezo
- Pack the sliced onions into clean dry jars.
- Heat the vinegar, water, sugar, salt, peppercorns and bay leaves until the sugar dissolves. Let it cool slightly.
- Pour the warm brine over the onions until covered.
- Seal and refrigerate. Ready in 1 hour, and keeps for up to 2 weeks.
- Jaza vitunguu vilivyokatwa kwenye chupa safi na kavu.
- Pasha siki, maji, sukari, chumvi, pilipili na majani ya bay hadi sukari iyeyuke. Acha vipoe kidogo.
- Mimina mchuzi wa uvuguvugu juu ya vitunguu hadi vifunike.
- Funga na weka friji. Viko tayari baada ya saa 1 na vinadumu hadi wiki 2.
Tip: Kidokezo: Pour the brine warm, not boiling, so the onions stay crunchy.Mimina mchuzi wa uvuguvugu, si unaochemka, ili vitunguu vibaki vikali.
