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Pickled Onions

Pickled Onions

A traditional sweet and sour appetiser or side dish with Renaissance origins. It goes well with boiled or grilled meats and with aged cheeses.

31 October, 2013
Average: 2.5 (6 votes)


Dietary Consideration

serves for


total time

0 HR 0 MIN


500 g, pearl
White wine vinegar
400 ml
20 g,
100 g, brown
4 g, black
2 g
Chili Pepper
2, dried


  • Cover the onions with boiling water, remove their skins and blanch in boiling water for 2 minutes. Remove and leave to drain.
  • Put the vinegar, salt, sugar, peppercorns, cloves and chillies into a pan and bring to a boil.
  • Pack the onions into hot sterilised jars and pour over the hot vinegar mixture, so that all the onions are covered.
  • Cover and seal and leave to stand for two weeks before eating.
  • Wine Pairing: Colli Tortonesi Bianco 

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