Whole Onions for Winter
⏳ Time
30 minutes + 1 day
🥕 Ingredients
7
🍽️ Servings
1
Description
This recipe is perfect for those who have an abundance of small onions harvested from the garden before the first frost in autumn. Some of these undergrown onions can be stored for future planting, but what about the rest? Here’s what you can do: this recipe prepares the famous pearl onions, which are small white onions in a marinade. They are the best companion for cocktails and various canapés, an essential ingredient for parties. By the way, they retail for about 300 rubles per jar, but we can make them at a fraction of the cost. If you don’t have any small onions left from the gardening season, you can also marinate whole large onions, both white and red. While they may be a bit large for cocktail skewers, stuffing a pickled onion with cocktail shrimp or a cod liver salad, or simply serving it as an appetizer with strong drinks, works wonderfully. The initial quantity of ingredients will yield about 500 ml of this preparation. For this recipe, it’s best to use small onions, including onion sets.
Ingredients
- Spanish onions - 8.8 oz
- Water - 28 fl oz
- Salt - 1.4 oz
- Green peppercorns - 2 pieces
- Thai Bird's Eye Chili - 1 piece
- Bay leaf - 1 piece
- Apple Cider Vinegar - 3 fl oz
Step by Step guide
Step 1
Prepare all the ingredients. Sterilize the jars over steam for 15 minutes.
Step 2
Without peeling, pour boiling water over the onions and let them sit for 5 minutes.
Step 3
Drain the water and dry the onions on a paper towel.
Step 4
Peel the bulbs and trim the tails.
Step 5
Pour 750 ml of water into a pot and dissolve the salt in it.
Step 6
Place the onion in a pot, mix it well, and let it sit overnight.
Step 7
Dry the onions on paper towels and arrange them in sterilized jars. Add black pepper, chili pepper, and bay leaves.
Step 8
Bring vinegar and 100 ml of water to a boil and pour it over the onions in the jars.
Step 9
Seal the jars with onions by either canning them or using plastic lids.
Step 10
You can start tasting the onions after 3 weeks. They can be stored in the refrigerator for about six months.
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