Pickled spring onions

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: for 4 people

Ingredients

2 kg of spring onions, if possible of the same size,

the juice of 1 lemon,

1 litre of white vinegar,

2 teaspoons of salt,

10 leaves of laurel,

black pepper in grains.

Introduction

The fresh spring onions are a starter that lasts little, but that can be consumed throughout the year both in oil and in vinegar. Ideal to accompany appetizers and appetizers, the onions are well preserved in both ways. The vinegar bakes the onions to keep them crisp and tasty even in combination with cheese and sausages.

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