Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Onions
Pickling liquid
How it's done
Onions
Place the onions in a clean, warmed jar.
Pickling liquid
Bring the rice vinegar and white wine vinegar to the boil with the sugar and salt, pour the boiling hot liquid into the jar until it covers the onions, immediately seal the jar and leave to cool on a towel. Leave to infuse for at least 2 hrs. or overnight.
| Tip: | Instead of onions, use cucumber, carrot, radish or pepper. |
|---|---|
| Shelf life: | Store in the fridge for approx. 2 weeks. |
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