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.
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.
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.
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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