Pickled Cipollini Onions with Chile and Cloves

Pickled Cipollini Onions with Chile and Cloves
Photo by Scott Phillips


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

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


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