Choose the small onion so that the onion diameter is only 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.