Pickled Pearl Onions

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 d 6 hrs
Course Side Dish
Cuisine European
Servings (Default: 3)

Ingredients

  • 400 g pearl onions
  • 2 teaspoons mustard seeds
  • 2 teaspoons dill tips, dried
  • 50 ml vinegar essence
  • 400 ml water
  • 150 grams sugar
Pickled Pearl Onions
Pickled Pearl Onions

Instructions

  1. Peel off the pearl onions and layer in 2-3 clean jars with twist-off lids. Put the mustard seeds and the dried dill tips - divided according to the number of glasses - into the glass with the onions.
  2. Put the water, vinegar essence and sugar in a saucepan and bring to the boil. Pour the hot vinegar into the glasses and close tightly with the screw lids.
  3. Now boil the jars in a saucepan for about 30 minutes. Then remove the glasses and let them cool down completely. When it cools down, the desired vacuum is created, which can also be clearly heard when the lid clicks.
  4. The pearl onions should be able to steep for another 3 - 4 weeks before they are eaten, then they develop their full aroma.

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