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.

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