Sweet and Sour Cipolline Onions:
Ingredients:
1 and ½ cups red wine vinegar (recipe calls for 2 but I had to adjust as I was short on red)
1 and ½ cups white wine vinegar (recipe calls for 2)
3 tablespoons granulated sugar
3 tablespoons firmly packed brown sugar
¼ teaspoon salt
1 pound/500 g cipolline onions
Directions:
Use a non reactive saucepan and combine both vinegars, both sugars and salt in it.
Bring to a boil over medium-high heat, stir to dissolve sugars.
Add the onions and cook until softened. Recipe says 2 to 3 minutes but it took mine double that. So cook for 5-6 minutes. They are done when soft when you pierce them with the tip of a knife.
Let cool for 1 hour.
Transfer onions to a non reactive container and make sure the onions are fully submerged in the liquid.
Cover and let stand for 1 week at room temperature, this allows the onions to mellow and become more flavourful.
You can serve these with cheese or sliced meats.
Are these not the coolest things. I would suggest going with more red wine vinegar so the colours pop more. So gorgeous. Enjoy.
As always, toodles and smoochies. xx
Photos missing due to a G+ incident. They will be replace soon.Â
Kim
These look so good, all your recipes do! thanks for leaving me a message , Kim
http://inspiredbythemediterranean.blogspot.com/
Jennifer
Wow, very different - love your way of writing too.
Mike@ The Culinary Lens
I know for sure I will love these. I would eat pickled onions the way normal people eat candy.
Kim Bee
Kim- Thanks you very much. And you are welcome. I enjoy getting out and making friends with fellow bloggers.
Jennifer- Wow, thanks so much. I tend to write off the cuff a bit so I always worry I should edit myself more. Lol.
Mike- I hope you try them out. They were pretty easy to do. I am not a pickled food person but these were too amazing not to try.
mjskit
Pickled anything! Love it!!!! This recipe sounds awesome and is a keeper!