Savory Sherry-Pickled Cipollini Onions
Delight in these savory Sherry-pickled Cipollini onions, a perfect balance of sweet, sour, and spicy flavors that elevate any dish. Ideal as a refreshing first course alongside cheese, these onions can also be chopped into salads for an added zing or thinly sliced to enhance a succulent ribeye steak. The unique method of boiling the onions in salted water ensures they remain delightfully crisp, while the pickling process infuses them with a complex flavor profile. For the best results, allow these beauties to pickle for a month, giving them time to absorb the rich nuances of the Sherry vinegar and spices. By using whole spices, you can ensure that your pickling liquid remains clear and free of sediment, creating a visually appealing addition to your table.
N/A
Servings
12
Calories
13
Ingredients
Ingredients
water
2 cups (divided)
kosher salt
1/3 cup
peeled cipollini onions
1 lb (or pearl onions)
sherry wine vinegar
1 cup
malt vinegar
1 cup
cream sherry
1/2 cup
brown sugar
3 tablespoons
mustard seeds
1 1/2 teaspoons
fennel seed
1/2 teaspoon
black peppercorns
1/2 teaspoon
dried hot red chile
1
bay leaves
2
fresh rosemary sprig
1
Instructions
1
In a mixing bowl, combine 1 1/2 cups of water with kosher salt and the peeled cipollini onions. Cover the bowl and refrigerate overnight to allow the onions to soak and absorb salt.
2
After soaking, drain the onions and rinse them under cold water. Pat them dry with a paper towel.
3
In a non-aluminum saucepan, combine the remaining 1/2 cup of water, sherry wine vinegar, malt vinegar, cream sherry, and brown sugar. Add the mustard seeds, fennel seeds, black peppercorns, and the dried hot red chile. Bring the mixture to a boil over medium heat while stirring to ensure the sugar dissolves completely.
4
Once boiling, reduce the heat and let the mixture simmer for 5 minutes to allow the flavors to meld. Remove from heat and let it stand for 1 hour to cool slightly.
5
After resting, bring the vinegar mixture back to a gentle boil. Add the prepped cipollini onions and simmer for 3 minutes.
6
Carefully pack hot jars with the cooked onions, bay leaves, and rosemary sprig. Pour the hot vinegar mixture over the onions, making sure to leave 1/4 inch of headspace at the top of each jar.
7
Seal the jars with metal lids and secure the bands. Allow them to cool completely at room temperature before transferring to the refrigerator.
8
For optimal flavor, refrigerate for at least 1 month before serving. Enjoy your pickled onions as a gourmet addition to various dishes!
Nutrition Information
0.06g
Fat
2.8g
Carbs
0.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Sherry-Pickled Cipollini Onions?
They are a gourmet condiment made by pickling small Cipollini onions in a blend of Sherry vinegar, malt vinegar, and spices, resulting in a sweet, sour, and spicy flavor profile.
Can I use pearl onions instead of Cipollini onions?
Yes, if Cipollini onions are unavailable, pearl onions are an excellent substitute for this recipe.
How long should I wait before eating the pickled onions?
For the best results and optimal flavor development, allow the onions to pickle in the refrigerator for at least one month.
Why do the onions need to soak in salt water overnight?
Soaking the onions in salt water helps them absorb salt for flavor and ensures they remain crisp throughout the pickling process.
What is the calorie count for these onions?
Each serving contains approximately 12 calories.
How much fat is in a serving of these pickled onions?
These onions are very low in fat, containing only 0.06g per serving.
What can I serve with Sherry-Pickled Cipollini Onions?
They pair perfectly with cheese boards, can be chopped into salads for extra zing, or thinly sliced to garnish a ribeye steak.
Why does the recipe use whole spices instead of ground ones?
Whole spices are used to ensure the pickling liquid remains clear and free of sediment, making the jars more visually appealing.
What kind of vinegar is used in this recipe?
The recipe uses a combination of Sherry wine vinegar and malt vinegar, along with cream sherry for sweetness.
Do I need to use a specific type of pan for the vinegar mixture?
Yes, you should use a non-aluminum saucepan to prevent the vinegar from reacting with the metal and affecting the flavor.
How much brown sugar is required?
The recipe calls for 3 tablespoons of brown sugar to balance the acidity of the vinegars.
What spices are included in the pickling liquid?
The spice blend includes mustard seeds, fennel seeds, black peppercorns, a dried hot red chile, bay leaves, and a fresh rosemary sprig.
Is the recipe spicy?
It has a subtle spicy kick thanks to the addition of one dried hot red chile and black peppercorns.
How much headspace should be left in the jars?
You should leave 1/4 inch of headspace at the top of each jar when filling them with the vinegar mixture.
How many grams of carbohydrates are in a serving?
There are approximately 2.8g of carbohydrates per serving.
Can I store these at room temperature?
No, after cooling, the jars should be transferred to the refrigerator for storage and pickling.
What is the protein content of the recipe?
Each serving contains about 0.25g of protein.
How long do I boil the onions in the vinegar mixture?
The prepped onions should be simmered in the vinegar mixture for exactly 3 minutes before jarring.
What does the rosemary add to the recipe?
The fresh rosemary sprig adds a woody, aromatic depth to the pickling brine.
Can I use table salt instead of kosher salt?
It is recommended to use kosher salt as its larger grains and lack of additives are ideal for pickling brines.
How much water is needed in total?
A total of 2 cups of water is used, divided into 1 1/2 cups for the initial soak and 1/2 cup for the brine.
Why is cream sherry used?
Cream sherry adds a rich, sweet nuance that complements the sharp acidity of the sherry and malt vinegars.
How many onions are needed for this recipe?
The recipe requires 1 pound of peeled Cipollini or pearl onions.
Does this recipe contain fiber?
The nutrition data for fiber in this specific recipe is not provided, though onions generally contain small amounts.
What happens if I don't let the vinegar mixture stand for an hour?
Letting the mixture stand allows the flavors of the spices and vinegars to meld more effectively before the onions are added.
Is this recipe considered gourmet?
Yes, due to its complex flavor profile and the use of specialty ingredients like Cipollini onions and Sherry vinegar, it is a gourmet condiment.
How many ingredients are in this recipe?
There are 13 distinct ingredients used in this recipe.
What is the primary flavor profile?
The primary flavor profile is a balance of savory, sweet, and tangy with a spicy finish.
Can I eat the bay leaves in the jar?
No, bay leaves are added for infusion and should be discarded before consuming the onions.
Do I need to rinse the onions after the salt soak?
Yes, you should drain and rinse the onions under cold water and pat them dry after their overnight soak.