Pickled onions

Ingredients for 1 servings:

• 1,000 g onion(s), small
• ½ liter white wine vinegar
• 1 tbsp salt
• 1 tbsp sugar
• 1 tbsp mustard seeds
• e.g. horseradish (Kren), freshly grated
• ½ bunch tarragon, fresh or 1 tbsp dried
• 1 tbsp fennel seeds

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 14 days; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 days 3 hours

Clean the onions and peel off only the outer brown skin. Cut off half the root end. Then soak the onions in salted water overnight, or for at least 12 hours. Boil the white wine vinegar with ½ liter of water and pour into a preserving jar. Add the onions and the other ingredients to the vinegar solution and seal the jar. After a few days, pour the solution, without the onions, into a saucepan and bring to a boil again. Then let the solution cool and add the onions back in. The solution should then only be lukewarm. Return the onions and solution to the preserving jar and seal it tightly. Tip: If you pickle onions this way, they will keep for several months.