Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Onions
To pickle
Utensils
2 preserving jars, each approx. 500 ml, rinsed with hot water
How it's done
Onions
Place the onions in a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring occasionally. Cover and cook over a medium heat for approx. 20 mins. Remove the onions with a slotted spoon, transfer to the prepared jars.
To pickle
Add the balsamic, sugar and salt to the wine, return to the boil, pour the boiling hot liquid over the onions to cover. Seal the jars immediately, leave to cool on a towel.
| Storage: | Store the jars of balsamic onions in a cool, dark place. Keep for approx. 3 months. Once opened, keep the jars in the fridge and consume the balsamic onions quickly. |
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