Ingrediente:

• 4 cepe rosii mari;

• 2 lingurite de ienibahar;

• 4 crengute de cimbru uscat;

• 2 lingurite de boabe de mustar;

• 2 lingurite boabe de piper negru;

• 4 ardei iuti chili bird’s eye (poti ajusta cantitatea in functie de cat de picant vrei);

• 2 linguri de otet;

• 500 mL apa;

•  2 foi de dafin;

• 2 lingurite de zahar;

•  1 lingurita de sare.

Timp de preparare: 20 minute

Portii: 2 borcane de 300 grame fiecare

Modul de preparare:

Ceapa se curata, se spala si se taie julien. Intr-o oala, adaugati 500 mL de apa si 2 linguri de otet, 2 lingurite de zahar si o lingurita de sare.  Adaugati ceapa si lasati ceapa la fiert pentru 5 minute. Dupa ce ceapa a fiert, opriti focul si lasati amestecul sa ajunga la temperatura camerei. Borcanele trebuie sa fie foarte bine curatate si uscate. In fiecare borcan puneti: 1 lingurita de ienibahar, 2 crengute de cimbru uscat, 1 lingurita boabe de mustar, 2 ardei iuti chili bird’s eye, 1 lingurita de boabe de piper negru, 1 foaie de dafin. Peste acestea, adaugati din ceapa fiarta si turnati si din amestecul cu apa si otet pana cand umpleti borcanul. Puneti borcanele inchise la frigider si lasati-le pentru minim 2 zile inainte de a servi ceapa marinata. Ceapa marinata poate fi consumata in decurs de pana la 10 zile de la momentul in care a fost pregatita. O puteti folosi ca garnitura, langa o friptura.  

Bon Appétit!

Ingredients:

• 4 large red onions;

• 2 teaspoons of juniper berries;

•  4 sprigs of dried thyme;

• 2 teaspoons of mustard seeds;

• 2 teaspoons of black peppercorns;

•  4 bird's eye chili peppers (adjust the quantity based on desired spiciness);

•  2 tablespoons of vinegar;

• 500 mL of water;

• 2 bay leaves;

•  2 teaspoons of sugar;

• 1 teaspoon of salt.

Preparation time: 20 minutes

Servings: 2 jars, each with 300 grams

Preparation method:

Peel, wash and julienne the onions. In a pot, add 500 mL of water, 2 tablespoons of vinegar, 2 teaspoons of sugar and 1 teaspoon of salt. Add the onions and let them simmer for 5 minutes. After the onions have simmered, remove from heat and allow the mixture to cool to room temperature. Ensure that the jars are thoroughly cleaned and dried. In each jar, place: 1 teaspoon of juniper berries, 2 sprigs of dried thyme, 1 teaspoon of mustard seeds, 2 bird's eye chili peppers, 1 teaspoon of black peppercorns and 1 bay leaf.

Pour the boiled onion mixture into the jars until they are filled. Seal the jars and place them in the refrigerator, letting them sit for at least 2 days before serving the marinated onions. Marinated onions can be consumed within up to 10 days from the moment they were prepared. They make a great garnish, especially alongside a roast.

Bon Appétit!