Pickled Cipollini Onions with Chile and Cloves

Ingredients

• 6 Tbs. granulated sugar
• Kosher salt
• 1 large clove garlic, sliced
• 1 dried bay leaf
• ½ lb. small cipollini onions, peeled
• 3 Tbs. olive oil
• 1 small fresh hot chile (about 1 inch long)
• + 3 more ingredients
• • 4 whole cloves
  • 1 sprig fresh thyme
  • ¾ cup white wine vinegar

Bring an 8-quart pot of water to a boil. Immerse a pint-size canning jar, lid, and band in the water and boil for 10 minutes to sterilize. With tongs, transfer to a clean dishtowel to drain. Wedge the onions and thyme into the jar, packing them as tightly as you can without crushing them. In ...

View full recipe at Fine Cooking