Pickled Onions
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A traditional sweet and sour appetiser or side dish with Renaissance origins. It goes well with boiled or grilled meats and with aged cheeses.
31 October, 2013
ingredients
Onion
500 g, pearl
White wine vinegar
400 ml
Salt
20 g,
Sugar
100 g, brown
Peppercorns
4 g, black
Cloves
2 g
Chili pepper
2, dried
Preparation
- Cover the onions with boiling water, remove their skins and blanch in boiling water for 2 minutes. Remove and leave to drain.
- Put the vinegar, salt, sugar, peppercorns, cloves and chillies into a pan and bring to a boil.
- Pack the onions into hot sterilised jars and pour over the hot vinegar mixture, so that all the onions are covered.
- Cover and seal and leave to stand for two weeks before eating.
- Wine Pairing: Colli Tortonesi Bianco
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