My new addiction : pickles !
Pickles of all kinds which allow us to have summer veggies throughout fall but more recently, pickled onions. For this recipe, I’ve used new little onions but any variety will do just fine.
The recipe is simple and you just need a jar to keep them in the fridge for few weeks or months. I’ve added balsamic vinegar and spices; this explains the brown color of those tiny wonders.
Onions are loaded with good things like antioxidants (one large part of selenium) and help prevent cholesterol. White onions have less antioxidants than the red and yellow ones.
- 6 small or middle size organic onions. For the smallest ones, keep them as a whole. For the larger ones, cut them into quarters.
- 53 cl white vinegar
- 35 cl balsamic vinegar
- 1 cup boiling water
- 1 tbsp cinnamon
- 1 tbsp mustard seeds
- 140g brown sugar
- Prepare the onions
- In a jar, add the onions, both vinegars, the boiling water, the spices and the sugar
- Stir well and close the lid firmly, before turning it over till it cools down (you can use more traditional ways for sterilising your jar, check my jam recipes in my ‘sides’ section). Place the jar in the fridge before and after opening the jar.