Pink Onions and Pepper-Pepperoncini Chutney

500g red onions
230ml white balsamic vinegar
220ml water
5g salt
5g brown sugar
½ tsp dried thyme
1/2 tsp black or multi-colored peppercorns

Peel the onions, cut them in half, and slice into 2-3mm thick strips. Place into an airtight jar. Add dried thyme and peppercorns. Briefly boil the vinegar, water, salt, and sugar, then pour over the onions to cover. Seal the jar, let it cool, and store in the refrigerator.

Wishing you success,
Simone Kemptner
www.cookiteasy.at

1 red onion
2 garlic cloves
3 tbsp olive oil
3 ripe tomatoes
2 bell peppers
2-3 pickled chili peppers
1 tsp salt
1 tsp brown sugar
1 tsp paprika powder
4 peppercorns
1 tsp dried thyme
50ml water
50ml white wine vinegar
½ bunch of basil
3 sprigs of marjoram

Slice the onion and garlic and sauté in olive oil. Add the diced tomatoes and let them simmer for 10 minutes. Incorporate the sliced bell peppers, chopped pickled chili peppers, salt, sugar, paprika powder, peppercorns, and thyme, then add water and vinegar and let it boil for another 10 minutes.

Fold in the freshly chopped herbs and fill the mixture while still hot into jars.