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🍽️ Sweet and Sour Pickled Onions with Herbs

392 kcal · 30 min · 4 servings

Ingredients

• 750 g small onions
• 2 garlic cloves
• 3 tbsp olive oil
• 1 unpeeled orange (juice and peel)
• 3 tbsp vegetable broth (from the jar)
• 2 tbsp white wine vinegar
• 0.25 l white wine
• 0.5 bunch parsley
• 0.5 bunch tarragon
• 1 bay leaf
• 1 tsp white peppercorns
• 0.5 tsp coriander seeds
• 1 tomato
• salt

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Finely chop the garlic.
3. 3. Place the onions and the chopped garlic into a pot.
4. 4. Pour the oil, orange juice, vegetable broth, vinegar, and wine over the vegetables.
5. 5. Add the orange peel to the pot.
6. 6. Wash the parsley thoroughly.
7. 7. Take half of the parsley and half of the tarragon.
8. 8. Add these herbs, the bay leaf, the peppercorns, and the coriander seeds to the onions.
9. 9. Cover the pot and let the mixture steep for one hour.
10. 10. Then bring the onions to a brief boil.
11. 11. Reduce the heat and let them simmer gently for 20 minutes.
12. 12. Let the onions cool down in the liquid.
13. 13. Remove the stems of the parsley and tarragon.
14. 14. Season the onions with salt to taste.
15. 15. Wash the tomato.
16. 16. Dice the tomato flesh into fine cubes.
17. 17. Finely chop the remaining herbs.
18. 18. Sprinkle the chopped herbs and tomato cubes over the cooled onions.
19. 19. Store the onions covered or in tightly sealed jars.
20. 20. They will keep for at least one week.

Nutrition per serving

• kcal: 392
• Protein: 7 g · Fett/Fat: 16 g · Carbs: 30 g