Raisin child's pickled saffron onions

Ingredients for 1 servings:

• 1,000 g onion(s), small round
• 500 ml water
• 3 tbsp salt
• 500 ml wine, (white wine) mild fruity
• 250 ml balsamic vinegar, white
• 200 g sugar
• 1 tsp white pepper, whole
• 1 tsp black pepper, whole
• 1 tbsp yellow mustard seeds
• 3 pieces of red dried chili pepper(s)
• 1 can saffron
• 1 bay leaf, roughly crushed
• 10 grains of allspice

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Place the peeled onions in a bowl and pour boiling salted water over them. Let them steep for at least 12 hours. Then drain the water and reserve it. Bring the vinegar, wine, sugar, and all the other spices (except the saffron) to a boil, add the onions, and simmer for about 5 minutes. Season with the onion water, then bring back to a boil. Transfer the onions to the prepared jars, add the saffron to the stock, then pour the stock over the onions and immediately seal the jars. Let cool and store in a cool, dark place.