Cooked red onions

Ingredients for 1 servings:

• 4 large onions, red
• 1 tbsp honey
• 150 ml apple cider vinegar
• 150 ml table vinegar
• ½ tsp mustard seeds
• 1 bay leaf
• ½ tsp peppercorns, black or colored
• Salt
• 250 ml water

Instructions

Working time approx. 5 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 10 minutes

In this case, one serving is for a jar with a capacity of approximately 500 g. Peel the onions and slice them into half rings. Pour the liquid into a saucepan and add the bay leaf. Slowly bring the mixture to a boil and as soon as the first bubbles appear, add the honey and salt. Stir continuously until the mixture boils. Just before it boils, add the peppercorns, mustard seeds, and onions to the jar, which has been boiled at least twice. Remove the bay leaf from the infusion and pour the boiling infusion into the jar until the onions are covered and the jar is filled to the brim. Then close the jar and let it cool to room temperature. Once the jar is just lukewarm, place it in the cellar or refrigerator for further storage. With thorough preparation, the onions will keep for at least 3 months. Once opened, however, do not use for longer than 1 month and store only in the refrigerator. The preserved onions are particularly good in salads, but they are also ideal for burgers, sandwiches, and cheese platters. Note: The jar must be thoroughly rinsed and boiled before use. To do this, rinse and dry the jar and lid by filling them with boiling water several times (once before beginning preparation and once immediately before filling).