Pickled vegetables taste particularly delicious with a delicious steak. Have you ever pickled onions yourself? Simply delicious. Here's a simple guide.
In principle, you can pickle any type of onion, it is of course particularly easy with the small pearl onions, as you do not have to cut them to size first. In any case, it is important that the bulbs are in perfect condition. Older onions with almost rotten and wilted spots are not suitable.
If you prefer a strong aroma with a decent amount of heat, you should use normal kitchen onions. The aromatic red onions, on the other hand, have a milder taste and are not so hot. The particularly large vegetable onions, shallots or silver onions are also suitable for pickling. Decide according to your taste and then you can start.
Prepare onions
Before the onions can be pickled in pickled vinegar, they have to be prepared accordingly. First they are carefully peeled. For a large mason jar, put about two larger onions. If the onions are quite large, they still need to be cut into rings or bite-sized pieces.
» Tip: Incidentally, the onions are easier to peel if you put them in warm water for a few minutes beforehand.
Ingredients for pickling the onions
What exactly you use to pickle the onions is purely a matter of taste, there are many different variations. Vinegar is usually sufficient, which is also particularly low in calories. However, there is also a sweet and sour variant, in which honey or sugar are used in addition to the vinegar. Of course, that also drives up the calories.
A good vinegar should be used for pickling, for example red or white balsamic vinegar, red wine vinegar or good quality white wine vinegar. You can also add different spices to the glasses. When it comes to spices, you can choose from peppercorns, chili peppers, mustard seeds or ginger. You can also substitute some wine for the water. As far as taste is concerned, there are no limits. Anything that pleases you and, above all, tastes good is allowed.
Put the onions
1 TheThe selected ingredients are all placed in a large pot, then the prepared onions are put in. The vegetables are now cooked in this vinegar broth for about three to four minutes. Then remove the onions from the saucepan and place them in the jars while hot.
» Tip: You should rinse the preserving jars thoroughly with hot water beforehand.
2 After layering the onions in the jars, pour the broth over them to just below the rim. They must then be sealed airtight immediately. In this variant, the onions can even last longer than a year in a dark cellar. Once a jar has been opened, keep the rest in the fridge.