Uiesnippers (Cooked Pickled Onions)
Uiesnippers
Uiesnippers were one of those quiet little sides that always made a plate feel complete — sweet, tangy onions cooked down until soft and glossy. Your mum would slice them thin, and let them simmer until the whole kitchen smelled warm and vinegary in the best way. They were perfect with cold meats, braai leftovers, or tucked next to a Sunday roast… the kind of simple dish that reminds you how clever home cooking can be.
**Note:** Make at least 2 days ahead — the flavour develops beautifully in the fridge.
Ingredients
- 1 kg onions, finely sliced
- 250 ml water
- 250 ml white vinegar
- 200 g sugar
- 2.5 tsp mustard powder
- 2 eggs
- 2.5 tsp cornflour
Method
- Cook the onions in salted water just until tender. Drain.
- Mix the water, vinegar, sugar and mustard powder in a saucepan.
- Add the eggs and whisk continuously over moderate heat.
- Mix the cornflour with a little cold water to make a slurry and whisk into the sauce.
- Let the mixture come to the boil and cook until thickened.
- Pour the hot sauce over the drained onions. Let cool, then refrigerate for at least 2 days before using.