Pickled onions (hot filling)

→ Pickled onions (hot filling)

picture - Pickled onions (hot filling)

For 1 liter fill:

500 ml water

500 ml 9% vinegar

2 Art. l. salt

sugar (to taste)

spices (cloves, star anise, cinnamon, red and allspice, bay leaf)

small onion

Better to do canning this recipe with small onions.

Unpeeled onions dipped in boiling water for 2-3 minutes, remove and let cool, peel and place in salted water, drain in a few minutes it, pour boiling marinade onions.

Onions for this recipe canning can be stored for about a year, he obtained juicy, soft, not as sharp as a fresh, it can be added to salads, vinaigrettes and use as a garnish.

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