Pearl onions in honey marinade

Ingredients for 1 servings:

• 50 g sea salt
• 1 piece(s) ginger
• 4 cloves garlic
• 4 small red chili peppers
• 500 ml oil (olive oil)
• 100 ml vinegar (white wine vinegar)
• 4 bay leaves
• 5 cloves
• Fennel seeds
• 1 tsp salt
• 150 g honey (acacia honey), liquid
• 1 kg onion(s) (silver onions)

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Add the unpeeled onions to plenty of boiling water. When the water boils again, drain the onions, rinse them in cold water, and peel them. Toss the onions in a bowl with salt and let stand for half a day. Then rinse thoroughly with cold water and drain. Peel the ginger, peel the garlic cloves, and finely chop both. Clean, slit, deseed, and finely chop the chilies. Heat 200 ml of oil in a large saucepan. Toss the well-drained onions in it until they begin to brown, remove them, and mix them in a bowl with the vinegar. Sauté the ginger, garlic, chilies, and all the other spices in the remaining cooking oil, stirring constantly. Stir in the salt and mix the spice mixture with the onions. Add the remaining oil to the pan, heat, and stir in the honey. Transfer the onions and marinade to clean jars, cover with the honey oil, and seal tightly. Let the pearl onions marinate for at least 4 weeks.