Recipe Small pink vinegar onions
Preparation time:
24 h
Shelf life:
6 mois
Ingredients
Preparation
- Put in a bowl 1 kg of small peeled white onions. Dissolve 125 g of sea salt in 1 l of water. Pour salt water over the onions and let stand 24 hours.
- Drain then dry the small onions carefully with absorbent paper.
- Place them in the jars by dividing 5 coriander grains and 5 grains of pepper, 1 branch of tarragon or dill and 1 teaspoon of powdered sugar.
- Mix 80 cl of white wine vinegar with 20 cl of red wine vinegar and fill the jars with this preparation up to 2 cm from the edge, covering the onions well. Close them tightly.
- Let stand for 4 weeks before consuming. The small pink vinegar onions keep 6 months.