Red Onion for Winter in Vinegar Marinade
⏳ Time
30 minutes
🥕 Ingredients
6
🍽️ Servings
1
Description
This jar of preserves is a battlefield between two strong flavors: onion and honey. Though the distance between them isn't that vast; in red onions (not even the mild Yalta variety, but the regular pungent type), there are about 5 grams of pure sugars per 100 grams of raw weight (which is roughly equivalent to a can of cola). Overall, it’s both sharp and sweet, with a tang from the vinegar, creating a very harmonious combination. Open a jar when you’re preparing a pork chop, frying a steak, or roasting chicken with potatoes. In fact, it will be a brilliant addition to any meat dish. And if there’s any left over, you can bake a thin, crispy pastry circle on its own until lightly crunchy, then top it with the pickled onion rings for a simplified version of the classic French onion pie, pissaladière, which is still very French. From the original quantity of ingredients, you'll get about 500 ml of the preparation.
Ingredients
- Spanish onions - 2 heads
- 9% Vinegar - 4 fl oz
- Apple Cider Vinegar - 4 fl oz
- Honey - 3 spoons
- Salt - 1 tablespoon
- Chili Flakes - ½ spoons
Step by Step guide
Step 1
Prepare all the ingredients. Sterilize the jars and lids over steam for 15 minutes.
Step 2
Peel the onion and slice it thinly into rings.
Step 3
Distribute the onions among the jars.
Step 4
Pour 50 ml of water and both types of vinegar into a saucepan.
Step 5
Add salt and pepper flakes.
Step 6
Place over medium heat, and when the mixture warms up slightly, add the honey and stir.
Step 7
Bring the marinade almost to a boil. As soon as the first bubbles appear, carefully pour the mixture over the jars with onions.
Step 8
Mash the onion with a wooden pestle or spoon to release air bubbles and allow better access for the vinegar.
Step 9
Seal the jars, turn them upside down, cover with a blanket, and let them cool completely.
Step 10
You can use the onion right away or store it in a cool place until winter.
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