Ingredients
- 1 kg of pearl onions
- 300 ml of water
- 10 g of salt
- 1 teaspoon of sugar
- 1 bunch of dill
- 1 tablespoon of coriander seeds
- 2 cloves of garlic
- ½ red chili pepper
- 8 green celery leaves
- 1 bay leaf
- 1 teaspoon of fennel seeds
Preparation
- Peel the pearl onions, ensuring to keep them whole without cutting them.
- Prepare the brine by boiling the water and dissolving the salt and sugar in it. Let it cool.
- Take a Weck-type jar and arrange the onions alternating with the aromatics.
- Pour the lukewarm brine into the jar until it reaches 2 cm below the jar's opening.
- Close the jar and let it ferment for at least 7 days at room temperature between 15 and 20 °C.