John Myers
Ingredients for 3 servings:
- 400 g pearl onions
- 2 tsp mustard seeds
- 2 tsp dill tips, dried
- 50 ml vinegar essence
- 400 ml water
- 150 g sugar
Instructions
Working time approx. 30 minutes; Rest period approx. 30 days; Cooking/baking time approx. 30 minutes; Total time approx. 30 days 1 hour
Sweet and sour and very tasty!
Peel the pearl onions and layer them in 2-3 clean jars with twist-off lids. Add the mustard seeds and dried dill sprigs – divided according to the number of jars – to the jar with the onions. Combine the water, vinegar essence, and sugar in a saucepan and bring to a boil. Pour the hot vinegar mixture into the jars and seal tightly with the screw lids. Place the jars in a saucepan and simmer for about 30 minutes. Then remove the jars and allow to cool completely. As they cool, the desired vacuum is created, which you can clearly hear by the click of the lids. The pearl onions should be able to infuse for about 3-4 weeks before consumption, when they will develop their full aroma.
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