I finished the pickled onions today. A few days ago I peeled the pearl onions and put them in the brine water. Today I strained them out of the brine and gave them a good rinse. I washed out the jar too with very hot water. Then back in the jar I put the rinsed onions, vinegar and some well washed dill. Now it goes in the fridge to pickle. They can be eaten in as little as a week but they are much better if you give them a month.
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