Use in:
- sandwiches with meat
- in tocos
- bean dishes
- a mayonnaise salad
- toss on lettuce, grain, or kale salad
- flavor in soups or stocks
- add to roasted meats and vegetable as side-dish
- appetizer with salami and (gluten-free) crackers
Deutsche eingelegte Perlzwiebeln
Makes 3 (1/2 pint/250 ml) jars
22 (10 ounce/285 g) fresh pearl onions
2 3/4 cups 640 ml) white vinegar
1 cup (130 g) organic sugar
1 tsp. (5 ml) sea salt
3 3/4 tsp. (17 g) mustard seeds
12 whole cloves
1. Put the onions in boiling water for 30 seconds, drain.
2. Plunge into ice water, drain.
3. Trim and discard ends of each onion, remove skins.
4. Use sterile jars.
5. Add vinegar, sugar, salt, and 1/2 cup (120 ml) water to a boil, over high beat.
6. Boil for 3 minutes, stir.
7. Add peeled onions and return to a boil.
8. Reduce heat and simmer 4 minutes or until they are tender.
9. Place 1 1/4 tsp. (5,7 g) mustard seeds, 1/2 tsp. (2,8 g) celery seed, and 4 cloves in each hot jar.
10. Pack onions tightly in the jars., leaving 1/2-inch (12 mm) open space.
11. Cover onions with hot pickling liquid, leaving 1/2-inch space.
12. Seal and place in boiling water for 10 minutes.
13. Remove and let it stand at room temperature for 24 hours.
14 Store sealed jars in cool, dark place up to a year.
15. Refrigerate after opening
