Pickled onions (2)
Instructions
Dip the onions for 1 minute in boiling water, then drain and put them immediately into cold water.
Cut the small stem with scissors and spellatele with a small knife by cutting only slightly the below so that the onions do not cook very slowly until.
To work completed, put the vinegar in a stainless steel saucepan, add sugar, Bay leaves, pepper, olive oil and a pinch of salt.
You do raise a boil and plunge the onions cook them for 3 minutes from resumption of thereby boiling switch off and let cool.
Place the onions into two or more jars airtight glass leaving a gap of about two fingers from rim.
Cover with cooking liquid, if it were not enough, add more vinegar, having the foresight to do it first boil and cool.
Close the jars and store them in a cool place.
Ingredients and dosing for 4 persons
- 1500 g of scallions
- 100 cl of white wine vinegar (or red wine vinegar)
- 1 tablespoon of sugar
- 1 teaspoon of peppercorns
- 4 tablespoons of olive oil
- 2 leaves of laurel
- Salt