An other Northern Italian recipe designed to preserve your summer bounty for the winter months.
Get to know your onions - recognize which have long storage features and which should be used earlier, or pickled. Click here to learn more.
An onion that CANNOT be stored for many months, and is best pickled with red vinegar. Very fast preparation: It took less than 30 minutes.
Clean the onions of the skin, paying attention not to damage them.
Bring the water to a nice boil, add a table spoon of organic sea salt, and boil them on low flame for 2 minutes.
Drain the water and let the onion cool in the strainer.
Bring white vinegar to a boil, adding few black pepper grains, cloves, cinnamon stick and bay leaves.
Add the onions when the vinegar comes to a slow boil and stir them for 10 min. Remove from stove and cover for 5 minutes.
Drain white vinegar and let dry on paper towel - save the spices.
Heat red vinegar in a pot with the spices that you have saved after draining the white vinegar.
When the onions are cool enough to handle, place them in jars, cover with hot red vinegar and seal.
As the vinegar cools, the jar lid will seal.
Store for at least 2 months in a dark, cool place to let the red vinegar cure the sweet onions.
Keep refrigerated after opening ... but if you forget them out, they will hardly spoil. My great-grand dad did not own a refrigerator 100 years ago and these onions kept him healthy to celebrate his 95th birthday!
