Pickled onions

| September 17, 2012 | Reply

A non-salty recipe used as a side dish, decoration or like an extra ingredient to other main dishes. Unsalted pickled onions have a neutral, but still strong flavor, which in the future will not affect your cooking procedure. Besides that, have you ever thought that this is a way of reducing salt in everyday life?

You need: 

  • 2 kilos white baby onions 
  • 1ℓ water
  • 1ℓ cider vinegar
  • 5 tablespoons brown sugar
  • 1 bay leaf
  • oil
  • a 1550g jar


Peel the onions.

In a medium pot bring into boil the water. Add the onions and continue boiling for 10 minutes. Turn off the heat. Separate onions from it’s stock. Keep 2 cups of this stock.

Combine the onions, onion’s stock and vinegar in the same pot. Once again, bring into boil for 20 minutes.

Fill the inside of a jar almost to the top and cover the content with oil.

mycookingsecrets tips:

1. When finish the filling procedure, seal quickly the lid on, while content is still hot and put it upside down. Leave it this position to cool.

2. Once jar opened keep refrigerated.

3. Combine unsalty pickled onions with common ones when using the last in a recipe.

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Category: Base recipes

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