Borettane in balsamic vinegar

Ingredients for 4 servings:

• 750 g onion(s) (pearl onions – borettane)
• 5 tbsp sugar
• 2 tsp salt
• 1 tsp pepper, coarsely ground
• 0.3 liters of balsamic vinegar, pay attention to quality!

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Onions pickled in vinegar

Peel the borettane and bring to a boil with 2 tablespoons of sugar, 1 teaspoon of salt, and pepper. Simmer for about 15 minutes at just below boiling point (the onions should be slightly translucent on the outside, but not mushy). Drain the onions and collect the liquid. Mix the balsamic vinegar with the remaining 3 tablespoons of sugar and 1 teaspoon of salt and top up with 0.3 liters of the hot onion liquid. Place the onions in four sterile jars, each holding about 275 ml (just below the rim), and pour in the balsamic mixture until all the onions are covered. Let it steep for at least a week! The onions will keep in the refrigerator for several weeks (I’ve had no problems with them even after six months) and are wonderful with cheese, as antipasti, with snacks, etc.