Both of the following recipes are from a book called A Table at the Cape by Helmine Myburgh and are fairly typical.
Pour boiling water over the onions and remove the skins - you should work quickly and not allow the onions to soak in the water.Dry the onions and sprinkle with salt and leave overnight. Next day pour of the water. Make up the atjar pickle by mixing the oil , chiles, and spices and pour over the onions.Bottle and refrigerate.
