Ingredients
Units
Scale
- 2 tbsp fresh dill, minced
- 450g jar of pickled pearl onions, drained
- 240ml cider vinegar
- 100g sugar
- 1 tsp Georgian Svanetian salt
- 1 tsp red chili flakes
- 1 tsp. cloves
- 1 tsp. mustard seeds
- 1 tsp caraway seeds
- 1 tsp. allspice berries
- 12 black peppercorns
Instructions
- Place the drained onions in a clean, dry jar.
- Combine all the remaining ingredients together in a saucepan and bring to a boil.
- Immediately take off the heat and pour over the onions.
- Cap the jar tightly and allow to cool to room temperature. Refrigerate for at least 2 weeks before serving.