Choose the small bulbs so that the diameter of the bulb is no more than 3.5 cm and soak in water for 24 hours to reduce the taste.
Soak onion in 8% brine for four days to get rid of unwanted volatile oils in onions.
Transfer onions to another brine 15% weekly until 1% until the end of the pickling period, and finally reach 20%.
The onion is prepared in a plain water for 24 hours, then separated with red leaves and root residue, and then packed in a 6% brine containing 3% acetic acid. The pickles are therefore prepared for consumption.
NB:
Small pieces of beet may be added in the final filling solution to make the fruits light pink.
Soak onion in 8% brine for four days to get rid of unwanted volatile oils in onions.
Transfer onions to another brine 15% weekly until 1% until the end of the pickling period, and finally reach 20%.
The onion is prepared in a plain water for 24 hours, then separated with red leaves and root residue, and then packed in a 6% brine containing 3% acetic acid. The pickles are therefore prepared for consumption.
NB:
Small pieces of beet may be added in the final filling solution to make the fruits light pink.
Labels
Pickling olives