Pickled onions (Cipolline Sott'olio)
Instructions
Wash the onions, put them in a pan with half a litre of vinegar, a glass of dry white wine, bay leaf, cloves, one tablespoon of sugar and a pinch of salt.
Bring all to a boil and simmer for 10 minutes.
After this time, drain the onions, stendetele on a clean cloth and let them dry.
Then spread vegetables in a series of vases, cover it completely with olive oil and close containers.
Check the oil level in the two following days, adding another to replace the one absorbed by the onions, then store the jars in a dark, dry place, where the onions you will keep for about a year.
Ingredients and dosing for 4 persons
- 1000 g of peeled shallots
- 50 cl of white wine vinegar
- 1 glass dry white wine
- 4 cloves
- 1 leaf of laurel
- 1 tablespoon of sugar
- Olive oil
- Salt
- Pepper