Onions in Chili, Spicy Pickled, Homemade

For entrées and cold cuts, spicy pickled onions are the icing on the cake. Their spicy-sour taste goes well with meat of all kinds. The hot chili onions, for example, go exceptionally well with pork, salami or aspic.

Peel the onions so that the stalk remains. Bring white wine and vinegar to a boil with salt and other spices. Form the prepared onions in this broth, make quietly with the lid closed for about 20 minutes. Then fill hot into clean jars and seal on the spot.

Shelf life: Keep sealed, that is, not opened, certainly up to half a year, if cooled and stored in the dark. So it is best to put them in the refrigerator, because the cellar, once the ideal place for pickles, is now usually heated too much. Once the jars are opened, the contents must be used within 14 days. It is very important to always remove the onions from the jar with a clean spoon, otherwise mold will form very quickly.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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