Prep 15 mins
Cook 15 mins
I can find Cipollini onions at Trader Joes.Cooking Light, SEPTEMBER 2003 "Serve these traditional English-style sweet-sour-spicy pickled onions as a first course with cheese, sliced or chopped in a salad, or thinly sliced and heated with a ribeye steak. Boiling the onions in salted water keeps them crisp. Let them sit a month to absorb the subtleties of the pickling liquid. Keep the spices whole to prevent clouding and sediment."
- 2 cups water, divided
- 1⁄3 cup kosher salt
- 1 lb peeled cipollini onion (or pearl onions)
- 1 cup sherry wine vinegar
- 1 cup malt vinegar
- 1⁄2 cup cream sherry
- 3 tablespoons brown sugar
- 1 1⁄2 teaspoons mustard seeds
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon black peppercorns
- 1 dried hot red chile
- 2 bay leaves
- 1 fresh rosemary sprig
- Combine 1 1/2 cups water, salt, and onions in a bowl. Cover mixture and refrigerate overnight.
- Combine 1/2 cup water, sherry vinegar, malt vinegar, cream sherry, brown sugar, mustard seeds, fennel seeds, peppercorns, and red chile in a nonaluminum saucepan, and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, and simmer 5 minutes. Remove mixture from heat, and let stand 1 hour.
- Drain onions. Rinse onions and pat them dry. Add onions to the vinegar mixture, and bring to a boil.
- Reduce heat, and simmer mixture for 3 minutes. Place onions, bay leaves, and rosemary in hot jars; cover onion mixture with hot vinegar mixture, leaving 1/4-inch head space.
- Cover jars with metal lids, and screw on the bands. Cool completely. Refrigerate onions at least 1 month before serving.