You will need

300 g pickling onions, peeled
2 T (30 ml) red wine vinegar or cider vinegar
2 T (30 ml) canola oil
3 T (45 ml) Ina Paarman’s Tomato Pesto
1 bay leaf
1 T (15 ml) fresh basil, chopped
¼ cup (60 ml) water
½ t (2,5 ml) Ina Paarman’s Garlic Pepper Seasoning
2 T (30 ml) sugar


Place all ingredients in a microsafe casserole, cover and cook on High (100%) for 10 minutes. Stand for 5 minutes and serve warm or cold. Excellent with braaied or grilled meat or poultry. Flavours improve if prepared a day in advance.