Amsterdam onions

Ingredients for 3 servings:

• 1,250 g onion(s)
• 500 g sugar
• ½ tbsp salt
• 1 tbsp mustard seeds
• 1 tsp turmeric
• 3 tbsp vinegar essence (25% acid)
• 1 tbsp vinegar essence

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

… for 3 glasses of 330 ml each

Be careful when handling the cooking or preserving liquid, as the yellow color of the turmeric is very persistent. If possible, only use a dark pot or stainless steel or glass cookware. Peel the onions. To make the cooking liquid, boil 500 ml of water with sugar, salt, mustard seeds, turmeric, and vinegar essence. Boil the peeled onions for 15 minutes. The onions should be well covered so they take on color. Add a little more water if necessary. Then let the onions cool in the liquid. In the meantime, prepare the jars. After rinsing, place the jars and lids in a large pot, add hot water, bring to a boil, and simmer for 5 minutes. Leave in the hot water until ready to fill. Then upside down on a cloth to drain. To fill, place the jars on a damp cloth. Add the cold onions. To make the preserving liquid, bring the cold cooking liquid with vinegar essence to a boil again. Pour the hot preserving liquid over the onions and immediately seal the jars.