Amsterdam Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- g 1,250 onion (s)
- 500 g suar
- 0.5 tablespoon ½ salt
- 1 tablespoon mustard seeds
- 1 teaspoon turmeric
- 3 tablespoon vinegar - essence (25% acid)
- 1 tablespoon vinegar - essence
Print Recipe
Pin Recipe Instructions
- Be careful when handling the boiling or preserving stock, as the yellow color of turmeric is very persistent. If possible, only use a dark saucepan or stainless steel or glass dishes.
- Peel the onions.
- For the cooking stock, boil 500 ml of water with sugar, salt, mustard seeds, turmeric and vinegar essence. Cook the peeled onions in it for 15 minutes. The onions should be well covered so that they take on color. Possibly add a little more water. Then let the onions cool in the stock.
- In the meantime, prepare the glasses. To do this, put glasses and lids in a large saucepan after washing, add hot water, bring to the boil and simmer for 5 minutes. Leave in hot water until filled. Then drain upside down on a cloth.
- To fill the jars, place them on a damp cloth. Pour in the cold onions. For the Einmachsud now boil the cold boil with vinegar essence again. Pour the hot sauce over the onions and close the jars directly.
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