Small Onions in Pomegranate Juice

For small onions in pomegranate juice, first wipe the chilies with damp kitchen paper. Peel the onions and remove the roots. Carefully crush the pepper. Divide the dill into 2 to 3 smaller sprigs. Place the onions, herbs and spices in the jar.

Dissolve the salt and sugar in the pomegranate juice. Pour the mixture into the jar.

Continue to fill the jar with brine until the vegetables are completely covered. Place a weight on top of the vegetables and close the jar. Refrigerate small onions in pomegranate juice for 2 to 3 months or ferment at room temperature. Use the contents quickly after opening.

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