Red Onion Raspberry Pickles

Von Bruno Albouze · 30 Min.

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Zubereitung

1. Peel the onions and slice them into rings about 2 mm thick.
2. Pack the onion slices into a bowl with the herbs.
3. In a saucepan, heat both vinegars, the water, sugar, salt, garlic and peppercorns. Bring to a boil, whisking until the sugar has fully dissolved.
4. Pour the hot liquid over the onions and let them sit for 1 hour.
5. Seal tightly and refrigerate for 1 day before using.
6. Remove and discard the garlic.
7. Keep the pickles fully submerged in the brine; they keep for up to 3 months.

Zusammengefasst aus dem Video von Bruno Albouze. Schau es dir für die Details an.

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