Sterilized pickled small onions
Composition / ingredients
6
servings:
Cooking method
Select small bulbs (about 3 cm in diameter) and peel them.
After that, blanch the washed bulbs in boiling water for 2-3 minutes and then put them in jars.
Put seasonings on the bottom of the jars: bay leaf, pepper, cloves, mustard seeds or coriander.
Cook marinade from water, salt, sugar and vinegar. Bring it to a temperature of about 70 ° C and pour it into the bulbs stacked in jars.
I put the pepper for beauty, because it turned out pale))
Sterilize the jars for 7-8 minutes, then immediately tighten.
After that, blanch the washed bulbs in boiling water for 2-3 minutes and then put them in jars.
Put seasonings on the bottom of the jars: bay leaf, pepper, cloves, mustard seeds or coriander.
Cook marinade from water, salt, sugar and vinegar. Bring it to a temperature of about 70 ° C and pour it into the bulbs stacked in jars.
I put the pepper for beauty, because it turned out pale))
Sterilize the jars for 7-8 minutes, then immediately tighten.
Caloric content of the products possible in the composition of the dish
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Shallots - 72 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
