Small Pickled Onions

Preparation:	20 min
Marinating/Waiting:	24 h
Cooking:	15 min
Total:	24 h 35 min

8
servings

Category:	Marinades and sauces
Subcategory:	Marinated products
Source:	Metro

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Recipe ingredients

250 mL (1 cup) coarse salt
750 mL (3 cups) water
900 g (2 pounds) small red onions
4 garlic cloves, coarsely chopped
500 mL (2 cups) vinegar*
30 mL (2 Tbsp.) granulated sugar*

Preparation

In a stockpot filled with boiling water, blanch the onions, then put under cold running water and peel.
In a large container, place the onions. Add the salt and 3 cups of water; cover and set aside in a cool place for 24 hours, then rinse and drain.
In a large stockpot, pour in the vinegar, then add the sugar. Bring to a boil. In the meantime, put the blanched onions into hot, sterilized* pickling jars. Add a garlic clove to each jar. Immediately pour the vinegar mixture over the onions in each jar. Seal tightly.

Suggestion

* Important: sterilize the pickling jars and lids respecting the manufacturer’s instructions to the letter. To eliminate heat resistant micro-organisms fully, follow the precise method and amount of time indicated for heat treatment.

Standing time: 24 hours

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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