Purple onion and rosemary salad just seems so simple. This is one of the most versatile snacks that can generally be prepared for the winter. I advise you to stock up on them for the future and serve separately or add to other dishes.
Ingredients
- Bow purple - 600 g
- Water - 300 ml
- Vinegar - 3 tbsp.l .
- Vegetable oil - 3 tbsp.l .
- Salt - 1 tsp.
- Sugar - 1 tbsp.l.
- A mixture of peppers with peas - 1 tsp.
- Rosemary - 3 twigs
- Carnation - 2 bud
- Bay leaf - 2 pieces
Step-by-step cooking recipe
Mix water, salt, sugar, bay leaf and pepper. Add the cloves and bring to a boil.
Pour oil and vinegar into the marinade, and boil for another minute.
Cut the onion into rings and put it in the hot marinade.
Leave it under the lid for a couple of minutes and transfer it to sterilized jars.
Add rosemary sprigs to the same place and roll up with sterilized lids.
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