Raisin Child`s Pickled Saffron Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,000 onion (s), small round ones
- 500 ml water
- 3 tablespoon salt
- 500 ml wine, (white wine) mildly fruity
- 250 ml balsamic vinegar, white
- 200 g suar
- 1 teaspoon pepper, white, whole
- 1 teaspoon black pepper, whole
- 1 tablespoon mustard seeds, yellow
- 3 piece (s) chilli pepper (s), red dried
- 1 can saffron
- 1 bay leaf, coarsely crushed
- 10 grains allspice
Print Recipe
Pin Recipe Instructions
- Put the peeled onions in a bowl, pour boiled salted water over them and let them steep for at least 12 hours.
- Then pour off the water and collect it.
- Bring the vinegar, wine, sugar and all other spices (except for the saffron) to the boil, add the onions and cook for approx. 5 minutes, season with the onion water, bring to the boil again.
- Pour the onions into the prepared jars, add the saffron to the stock and then pour the stock over the onions and close the jars immediately.
- Let cool and store in a cool and dark place.
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