Delicious recipe ideas to imitate

Prepare the onions for pickling

All onions must be peeled before pickling. Remove the dry skin, the base of the stalk and the remains of the roots. Rotten spots are also to be removed. Moldy specimens are not used. If the onions are very large, such as vegetable onions, you should cut them into smaller pieces or rings so that the onions fit better into the glass.
Cleaning onions is not hard work, but it is quite tearful. Try protective goggles or swimming goggles that will hold back at least some of the onion essential oils.

Ingredients required for pickling

If you want to pickle onions, you should have the following ingredients at home or buy them before starting work:

Ingredients:

• 1 kg shallots
• 500 ml of vinegar of your choice
• 250 ml of water
• 2 tbsp canning spice
• 6 cloves
• 3 bay leaves
• 2 tbsp black peppercorns
• 2 teaspoons of salt
• Sugar or honey for those who like a sweet and sour note
• Ginger or chilli sections for the spicy version
• Peel the onions and cut them into small pieces or rings if necessary.
• Prepare a brew from the ingredients mentioned and boil the brine for a few minutes.
• Prepare sterilized jars with screw caps.
• Layer the onions.
• Pour the lukewarm liquid over the onions. The brew must cover the onions.
• Seal the jars immediately.

However, you can also cook the onions in the stock for a few minutes and then pour them hot into the glasses. This is how the onions pull through particularly well.
Pickled onions can be stored in the cellar or pantry for about a year. Opened glasses should be in the refrigerator and the contents should be consumed soon.


The garden journal freshness-ABC
How can fruit & vegetables be stored correctly so that they stay fresh as long as possible?
The garden journal freshness ABC as a poster:
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