Pickled Cipollini Onions in Sherry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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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. Ingredients:
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 |
Directions:
1. Combine 1 1/2 cups water, salt, and onions in a bowl. Cover mixture and refrigerate overnight.
2. 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.
3. Drain onions. Rinse onions and pat them dry. Add onions to the vinegar mixture, and bring to a boil.
4. 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.
5. Cover jars with metal lids, and screw on the bands. Cool completely. Refrigerate onions at least 1 month before serving.
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