Pickled Cipollini Onions in Sherry Recipe

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	37.66 Kcal (158 kJ)
Calories from fat	11.12 Kcal
		% Daily Value*
Total Fat	1.24g	2%
Cholesterol	3.84mg	1%
Sodium	549.28mg	23%
Potassium	5.91mg	0%
Total Carbs	5.76g	2%
Sugars	2.23g	9%
Dietary Fiber	0.38g	2%
Protein	1.13g	2%
Vitamin C	0.1mg	0%
Iron	0.1mg	0%
Calcium	6mg	1%

Amount Per 100 g
Calories	38.27 Kcal (160 kJ)
Calories from fat	11.3 Kcal
		% Daily Value*
Total Fat	1.26g	2%
Cholesterol	3.9mg	1%
Sodium	558.13mg	23%
Potassium	6mg	0%
Total Carbs	5.85g	2%
Sugars	2.26g	9%
Dietary Fiber	0.39g	2%
Protein	1.14g	2%
Vitamin C	0.1mg	0%
Iron	0.1mg	0%
Calcium	6.1mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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