Recipe

Pickled Cipollini Onions In Sherry Recipe

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Ingredients

Directions

Step #1 Combine 1 1/2 c water, salt, & onions in a bowl.
Step #2 Cover up mixture & put in the fridge overnight.
Step #3 Combine 1/2 c water, peppercorns, fennel seeds, cream sherry, brown sugar, & bring mixture to a boil, & red chile in a nonaluminum saucepan, mustard seeds, malt vinegar, sherry vinegar, stirring to dissolve sugar.
Step #4 Reduce heat, & let simmer 5 mins.
Step #5 Remove mixture from heat, & let this stand 1 hr.
Step #6 Drain onions.
Step #7 Rinse onions & pat them dry.
Step #8 Add onions to the vinegar mixture, & bring to a boil.
Step #9 Reduce heat, & let simmer mixture for 3 mins.
Step #10 Place onions, & rosemary in hot jars; cover onion mixture with hot vinegar mixture, bay leaves, leaving 1/4-inch head space.
Step #11 Cover up jars with metal lids, & screw on the bands.
Step #12 Cool completely.
Step #13 Refrigerate onions at least 1 month before serving.
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