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Categories:
water kosher salt cipollini onion sherry wine vinegar malt vinegar cream sherry brown sugar mustard seeds fennel seed black peppercorns hot red chile bay leaves rosemary
Viewed: 39 - Published at: 6 years agoIngredients
- 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
Method
- Combine 1 1/2 cups water, salt, and onions in a bowl. Cover mixture and refrigerate overnight.
- 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.
- Drain onions. Rinse onions and pat them dry. Add onions to the vinegar mixture, and bring to a boil.
- 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.
- Cover jars with metal lids, and screw on the bands. Cool completely. Refrigerate onions at least 1 month before serving.
