Onions in olive oil (2)
Instructions
Carefully Peel the onions after they've been slightly blanched in boiling water; Let them dry in the Sun for a few hours.
In a saucepan, bring to a boil the vinegar and wine, then add the onions and cook for 5 minutes; drain and put to dry in the shade (preferably in a well-ventilated area).
Put the onions in pots, taking care to pour well with olive oil, sprinkle with the pepper, a pinch of salt and Juniper.
Wait for a period of at least a few days before you reseal the jars, so check back, and possibly add the oil (which should always arrive at the edge of the jar).
Close tightly the jars, etichettateli and leave them in a dark place for about two months before opening.
Ingredients and dosing for 4 persons
- 800 g of scallions
- 150 cl of white wine
- 150 g of white wine vinegar
- Pepper
- Salt
- Some berries of juniper
- Olive oil