Syltede asier

Ingredients for Syltede asier

Instructions for Syltede asier

To prepare the Syltede asier recipe, please follow these instructions:

The Asians are rinsed, peeled, cracked and ejected. Sprinkle with a (good) layer of salt and stand for the next day. Picked up and dried with a dish.

A flat-bottomed pan is filled with about 4 to 5 cm of vinegar and a little sugar (Asia must be covered). When the vinegar boils, 1/2 slice of asy is added and boil while slowly counting 1-2-3-4-5-6-7-8 and taken up directly into an Atamon-stained glass. The vinegar is thrown away.

The onions are boiled in water and pilled. Boil in vinegar with sugar for 6 minutes. Taken down to the Asians.

A small bag of spices is made for each glass. 1 - 2 bouquets of dill (by size) are placed in the glass.

Fresh vinegar (1 l) boil with sugar (800 g) (cooked to). Atamon comes in and it all poured over the Asians. The glass closes immediately.

The glass should be KOLD for 14 days before use.