Pickled Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g shallot (s), small
- 5 clove (s) garlic
- 60 g suar
- 35 ml vinegar, (red wine vinegar)
- 35 ml balsamic vinegar
- 0.25 liter ¼ red wine, dry
- 2 sprigs rosemary
- 2 bay leaves
- 2 chilli pepper (s), dried (the spicy ones!)
- 4 juniper berries
- 3 sprigs thyme
Print Recipe
Pin Recipe Instructions
- Peel the onions and garlic. Put the sugar in a saucepan and slowly melt it over medium heat. When the sugar turns color, add the onions and turn them briefly. Deglaze with the red wine, balsamic vinegar and red wine vinegar. Add all other ingredients and let simmer for 30 minutes on low heat with the lid closed. Then take it off the stove and let it cool down. Pass the liquid through a sieve and place in the refrigerator with the onions in a bowl.
- The next day the onions are well drawn and can be served as an appetizer with some white bread and salted butter, for example.
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