Sweet and sour cippoline onions
64 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 2 | cups | White wine vinegar |
| 1½ | teaspoon | Salt |
| 2½ | pounds | Cippoline onions |
| 2 | tablespoons | Sugar |
| ½ | cup | Pine nuts |
| ½ | cup | Dried currants |
| Black pepper; to taste | ||
Directions
Place the water, vinegar and salt in a deep saucepan over high heat and bring to a boil. Add the onions and cook for 4 to 5 minutes, until they are done but still firm. Remove the pan from the heat and stir in the sugar until it dissolves. Add the pine nuts, currants, and pepper. Ladle into a jar or any other airtight container. Allow to pickle for 3 to 4 days before eating. (See notes).
NOTES : The onions can be placed in sterilized mason jars for future use or simply stored in the fridge in an airtight container for up to two weeks.
This recipe makes 4 quarts. Any sweet onion may be substituted.
Recipe by: Little Italy Cookbook, by David Ruggerio Converted by MM_Buster v2.0l.