Pickled Bulbs

Ingredients:

1 kilo bulbs

2 tablespoons salt, coarse grain

2 cups white wine vinegar

1 tablespoon dill, finely chopped

Extra virgin olive oil to dress

Preparation:

Peel and rinse the bulbs well. Remove the oot extensions. Place them in a bowl with cold water and let them soak for two days. Change the water twice a day. Use a pot to boil the bulbs for five minutes. Again, boil them in fresh water for about 10 more minutes. Transfer the bulbs to a bowl and salt them. Subsequently, transfer them into a glass jar and top them with vinegar. Seal the jar and keep it in a cool place or in the fridge. Serve the bulbs with a lot of extra virgin olive oil, sprinkled with chopped dill.