Capers In Balsamic Vinegar

1. 1

   Heat the oil in a pan and add the onion and fry over low heat until translucent, about 15 minutes.

2. 2

   Add the garlic and fry for 1 minute.

3. 3

   Increase the heat and cook the onion and garlic for 5 minutes or until it starts to brown.

4. 4

   Add the sugar and cook for 15 minutes until onion is caramelised.

5. 5

   Add the capers and vinegar and bring to the boil then reduce and simmer until the liquid is sort of syrupy.

6. 6

   Rinse a glass jar with boiling water and dry in a warm oven.

7. 7

   Spoon in the capers and liquid and seal.

8. 8

   Store for up to 3 months and refrigerate after opening.

* Per serving · 4 servings · Values may vary.

No additional tips available.