Traditionally served with rye bread and a paprika cheese spread these Austrian pickled onions make a great topping for burgers, sandwiches or even fish tacos.
YIELD
12 servingsPREP
10 minCOOK
10 minREADY
1 minIngredients
Directions
In a medium sized pot, add the sugar, water, vinegar, peppercorns, salt, allspice berries, garlic and bay leaf. Bring to a boil over high heat.
Once boiling add the onions and bring back to the boil.
Cover and remove from heat.
Transfer to a glass bowl, jar or measuring cup and cover with cling film.
Let stand at room temperature for 24 hours before serving. Refrigerate for up to two weeks.
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