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Pickled onions and pickled chillies
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
Pickled onions
- 1 medium sized red onion, sliced
- A piece of ginger (appr. 4 cm), sliced
- 60 ml Luxembourgish vinegar
- 120 ml water
- 2 tsp sugar
- 1 tsp salt
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 bay leaf
Pickled Chillies
- 5-10 chillies, sliced
- 60 ml Luxembourgish vinegar
- 120 ml water
- 2 tsp sugar
- 1 tsp salt
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 bay leaf
Instructions
Pickled Onions with ginger:
Heat the water and vinegar with the sugar and the salt, until salt and sugar are diluted. Let cool. Place your sliced onions in a clean jar, together with the ginger and the spices. Cover with the warm liquid and close. Keep in the refrigerator, once open.
Pickled Chillies
- Place chillies and bay leaf in a hot, sterilized 250ml (1-pint) jar.
- Bring vinegar, sugar, water, salt and spices to a boil in an saucepan.
- Ladle the hot liquid over the chillies. Tighten the lid and allow to cool to room temperature.
- Transfer the pickled chillies to the fridge and store in refrigerator up to 4 months
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