Pickled onions

Ingredients for 8 servings:

• 500 g shallot(s), small
• 5 garlic cloves
• 60 g sugar
• 35 ml vinegar (red wine vinegar)
• 35 ml balsamic vinegar
• ¼ liter dry red wine
• 2 sprigs rosemary
• 2 bay leaves
• 2 chili peppers, dried (the hot ones!)
• 4 juniper berries
• 3 sprigs of thyme

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

spicy appetizer

Peel the onions and garlic. Place the sugar in a saucepan and melt slowly over medium heat. When the sugar begins to brown, add the onions and toss briefly. Deglaze with the red wine, balsamic vinegar, and red wine vinegar. Add all the other ingredients and simmer for 30 minutes over low heat with the lid on. Then remove from the heat and let cool. Strain the liquid through a sieve and place it in a bowl with the onions in the refrigerator. By the next day, the onions will have infused well and can be served as an appetizer with some white bread and salted butter, for example.