Prepare the onions for pickling

All onions must be peeled before pickling. Remove the dry skin, the base of the stem and the remains of the roots. Rotten spots must also be removed. Moldy specimens are not used. If the onions are very large, such as vegetable onions, you should cut them into smaller pieces or rings so that the onions fit better into the glass.

Cleaning onions is not difficult work, but it is quite tearful. Try protective goggles or swimming goggles that will hold back at least some of the onion essential oils.

Ingredients required for pickling

If you want to pickle onions, you should have the following ingredients at home or buy them before starting work:

Ingredients:

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1 kg shallots
500 ml of vinegar of your choice
250 ml of water
2 tablespoons of canning spice
6 cloves
3 bay leaves
2 tbsp black peppercorns
2 teaspoons of salt
Sugar or honey for those who like a sweet and sour note
Ginger or chilli sections for the spicy version
Peel the onions and cut them into small pieces or rings if necessary.
Prepare a brew from the ingredients mentioned and cook the brine for a few minutes.
Prepare sterilized jars with screw caps.
Layer the onions.
Pour the lukewarm liquid over the onions. The brew must cover the onions.
Seal the jars immediately.

However, you can also cook the onions in the stock for a few minutes and then pour them hot into the glasses. This is how the onions pull through particularly well.

Pickled onions can be stored in the cellar or pantry for about a year. Opened glasses should be in the refrigerator and the contents eaten soon.