Recipe Pickled onions
1 h + 24 h of maceration
IngredientsNumber of persons: Several people
- Peel the onions and place them in a large dish. To make peeling easier, soak the onions in hot water to soften the skins. Take care not to cut the ends of the onions too short to prevent them from disintegrating.
- Dissolve the salt in 2.3 liters of water and cover the onions completely.
- Place a plate on top of your dish to keep the onions below the surface and wait 24 hours. Rinse the onions under cold water then drain them.
- Arrange the onions in the jars and cover with cold vinegar. Close, label and wait 2 months before consuming.
This recipe shows you the fundamentals of preserving onions in vinegar. Use it as a basis to create recipes tailored to your taste. Add a few mustard seeds, black peppercorns… Try garlic, thyme or even mint. If you prefer sweet onions, you can add and mix 100 g of sugar or honey into the vinegar.