CIPOLLE DI TROPEA ALL' ACETO SOTT' OLIO | CONSERVA FACILE E UTILISSIMA PER L' INVERNO

OFF-SCHEDULE APPOINTMENT ON TUESDAY WITH A CONSERVATION RECIPE FOR THE WINTER ... RED ONIONS OF TROPEA WITH VINEGAR IN OIL Today I continue the saga of conserves, September is the ideal time to make them and so many products can be preserved for the winter. It is the turn of the onions, the red tropea ones in this case (but the white ones are also good and the procedure is the same) Easy but a bit long, certain satisfaction Let's see how to do it the real time is 48 hours, 24 in salt and 24 in vinegar The first thing of course is to cut the onions into julienne strips (not too fine) Now we are ready to salt them and mix them well, put them in a container, closing them with a lid and putting a weight of 1kg on top ... let them rest for 24 hours covered with a cloth After the first 24 hours we are ready to squeeze them well (in order to dry them from the vegetation water created with salt) and put them in a bowl. We throw out the residual liquid from the container and put the onions back in, put the white vinegar and mix well Now, close the container again with the cap, weight 1kg and cloth ... let it rest for another 24 hours After the other 24 hours, let's proceed with squeezing the onions well again, they must be pretty dry, and let's put them in a bowl ... let's add oil and mix At this point we pot, we put oil until submerging them all (help yourself with a long toothpick to let the oil flow well and uniformly), we close well with the caps They can be used after about 2 months and for at least 1 year Total preparation time 48h I hope you like the idea and keep it, let me know in the comments Share and like it Subscribe to the channel #OnionsSottolio #ConservaOonions #OnionsTropea Here's what it takes Ingredients: 1kg Tropea red or white onions 80g salt 500ml white vinegar oil QB 1 plastic container to let them rest (with cap) and a weight of 1kg