Ingredients:

• 500 g of Borrettane onions
• 250 ml of Guerzoni organic biodynamic barrel-aged red wine vinegar
• 200 g of sugar
• 1 teaspoon of mustard seeds
• 1 teaspoon of fennel seeds
• 1 teaspoon of coriander seeds
• 1 teaspoon of black peppercorns
• 1 teaspoon of salt

Procedure:

1. Onion Preparation: First, peel the onions. A helpful tip is to soak them in hot water for a few minutes to soften the skin, making peeling easier.
2. Marinade Creation: In a large pot, combine the Guerzoni organic biodynamic barrel-aged red wine vinegar, sugar, mustard seeds, fennel seeds, coriander seeds, black peppercorns, and salt. Stir until the sugar is completely dissolved.
3. Cooking the Onions: Add the onions to the pot, ensuring they are fully submerged in the marinade. Bring to a boil over medium-high heat, then reduce the heat and simmer gently for 15-20 minutes, until the onions are soft.
4. Cooling and Flavor Absorption: Once cooked, let the onions cool in their marinade. This step is crucial to allow them to fully absorb the sweet and sour flavors.
5. Jarring: Transfer the onions and their marinade into sterilized glass jars, ensuring they are completely covered by the liquid. Seal the jars tightly.
6. Maturation: Let the onions rest for 1-2 weeks before tasting. During this period, the flavors will harmoniously blend together, creating a delicious condiment.

Your Sweet and Sour Borrettane Onions with Guerzoni Organic Biodynamic Barrel-Aged Red Wine Vinegar are now ready to be served as a delightful accompaniment to cheeses, cured meats, or meat dishes. I hope you and your guests will enjoy them! Bon appétit!