Pickled Onions from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olp
Put the onions in a pan or a bowl, with their skins still on. Add enough water to cover them and some salt. Leave the onions overnight. Peel the onions and set aside. Put both vinegars, the cane su...
Ingredients
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- ⅛ cup (25 g) cane sugar
- ½ cup (100 ml) white vinegar
- ½ pound (250 g) fresh pearl or cocktail onions
- ½ cup (100 ml) balsamic vinegar
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