Pickled onions
Description
A simple way to prepare food in advance. Pickled onions are a wonderful preserve—and not only for winter. You can use them as an appetizer with meat dishes, as a base for sauces, or as an ingredient in stews or salads. This onion goes wonderfully with kebabs and hamburgers, and you can add it to huge sandwiches loaded with ingredients. Making pickled onions is as easy as it gets. Plus, it’s very inexpensive. I recommend using small and tiny onion bulbs and pickling them whole. The pickled onion recipe is as follows: 1. Peel the onion bulbs and rinse them in cold water. 2. Place them in a clean large enamel pot. 3. Add allspice berries and a bay leaf. 4. Prepare the brine. You need enough to cover the onions completely. Dissolve salt in water at a ratio of 100 g salt per 1 liter of water. Pour the brine over the onions. 5. Cover the onions with a plate and press down with a weight. Keep the onions under weight at room temperature for 10 days. Then move them to a cool place (a cellar, for example) and store them there. Pickled onions are ready! Enjoy! The preserve is ready for winter storage.