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...
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Cooking tools:
- Pan
- Mixing bowl
- Measuring spoon
- Measuring cup
- Saucepan
- Mason jar
- Colander
- Paring knife
- Cutting board
- Kitchen towel
- Stove
- Refrigerator
- Kitchen scale
- Spoon
- Ladle
- Kitchen timer
Ingredients
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- ½ pound (250 g) fresh pearl or cocktail onions
- ⅛ cup (25 g) cane sugar
- ½ cup (100 ml) white vinegar
- ½ cup (100 ml) balsamic vinegar
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