Summary

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

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Instructions

1. Put the peeled onions in a bowl, pour boiled salted water over them and let them steep for at least 12 hours.
2. Then pour off the water and collect it.
3. 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.
4. 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.
5. Let cool and store in a cool and dark place.