Pickled Cipolline Onions in Olive Oil (Cipolline Sott’olio) Recipe
Cipolline sott’olio, or pickled cipolline onions, is a delightful Italian antipasto that captures the essence of tangy, savory, and aromatic flavors. This dish, with its vibrant taste, makes for the perfect addition to any appetizer spread. These small, sweet onions marinated in vinegar, wine, and aromatic spices are complemented with a gentle drizzle of olive oil, adding richness to each bite.
This recipe is straightforward, and the preparation process is an enjoyable one, allowing you to create a jar of pickled onions that will elevate your next meal or gathering. Whether you’re hosting an Italian-themed dinner or simply love exploring Mediterranean flavors, these pickled cipolline onions are sure to impress.
Ingredients (Serves 6):
| Ingredient | Quantity |
|---|---|
| Cipolline onions | 1 kg |
| White wine vinegar | 500 ml |
| White wine | 250 ml |
| Sugar | 1 tablespoon |
| Salt | To taste |
| Bay leaves | 4 |
| Cloves (whole) | 5 |
| Juniper berries | 6 |
| Ground yellow mustard | 1 teaspoon |
| Peanut oil (or olive oil) | To taste |
Instructions:
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Prep the Cipolline: Start by washing and peeling the cipolline onions. Be sure to remove any skins and trim the ends so that the onions are ready to soak in the marinade.
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Prepare the Marinade: In a large pot, pour in the white wine vinegar, white wine, and a generous pinch of salt. Add the bay leaves, cloves, juniper berries, and ground mustard. Stir well and bring the mixture to a boil, ensuring the spices infuse into the liquid.
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Cook the Onions: Once the liquid has reached a boil, add the cipolline onions to the pot. Allow them to simmer for about 10-12 minutes, just until they soften slightly, taking care not to overcook them. The goal is to infuse them with the aromatic flavors of the marinade while retaining their texture.
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Cool the Onions: After simmering, carefully drain the onions, then lay them out on a wire rack or tray to cool. It is important that they are completely cooled before moving to the next step.
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Dry the Onions: Let the cipolline onions air dry for 8-10 hours. This step helps to remove excess moisture, ensuring they pickle properly in the oil.
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Pack and Preserve: Once the onions are dry, pack them into sterilized jars, making sure to layer them neatly. For each jar, add a little extra mustard powder, a pinch of salt, and a couple of bay leaves for added flavor. Once the onions are packed tightly, pour in peanut or olive oil to completely cover the onions.
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Store and Serve: Seal the jars and store them in a cool, dark place for at least 2-3 weeks before serving. The onions will absorb all the flavors over time, becoming a wonderful addition to any antipasto platter or as a garnish for meats and cheeses.
Tips:
- Choice of Oil: While the traditional recipe uses peanut oil, olive oil can be substituted for a richer flavor.
- Storage: Ensure that the onions are fully submerged in oil to avoid spoilage.
- Serving Suggestions: These pickled onions are fantastic as an appetizer, served alongside cheeses, cured meats, or olives. They can also complement a variety of Italian dishes such as charcuterie boards, pastas, and salads.
Enjoy these tangy, herb-infused cipolline onions that are full of Italian flair, perfect for any occasion!
