Sweet and sour pickled onions

Sweet and sour pickled onions

Cipolline in agrodolce

By
From
Vegetables
Makes
1 x 500g jar
Photographer
Laura Edwards

One of the most desirable elements of an antipasto spread is sweet and sour onions. For this the best is the borettane onion, a small flat onion the size of a plum, which is grown all over Italy. Using balsamic vinegar to pickle these onions makes them irresistible, but beware, they are not pickled enough to enable you to keep them for a long time.

Ingredients

Quantity Ingredient
2 tablespoons extra virgin olive oil
500g borettane onions, or small pickling or pearl onions, peeled and cleaned
6 tablespoons balsamic vinegar
50g caster sugar
15g salt
freshly grated nutmeg

Method

  1. Heat the olive oil in a large saucepan and fry the onions gently until soft, about 10 minutes. Add the vinegar, sugar, salt and a few grates of nutmeg, and continue to fry very gently for 15 minutes.
  2. Eat straight away, or put into a clean jar and keep in the refrigerator for a few days only.
Tags:
Carluccio
vegetables
vegetarian
Italian
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