Ingredients:

• 3-4 kg of onion
• Salt for soaking For the sauce:
• 1 liter of water
• 150-200 ml of 6% vinegar
• 2 tbsp of salt
• 2 tbsp of sugar
• Bay leaf to taste
• Whole black pepper to taste
• Cloves to taste

Instructions:

1. Wash the onions and put them in a pot of boiling water for 2-3 minutes.
2. Drain the water and quickly cool the onions under running cold water.
3. Peel off the outer skin and remove the root.
4. Pour cold salted water over the onions and let them soak for 30 minutes.
5. Mix water with vinegar, salt, sugar and spices to taste. Heat the mixture over low heat until all the salt dissolves.
6. Drain the salted water from the onions and transfer them to sterilized jars.
7. Pour the boiling sauce over the onions.
8. Seal the jars with sterilized lids and put them upside down on a flat surface.
9. Wrap the jars and let them cool down.
10. Store the pickled onions in a cool, dark place.

Pickled onion is ready!