Pickled Cipollini Onions In Sherry Food

PICKLED CIPOLLINI ONIONS IN SHERRY

Steps:

• Combine 1 1/2 cups water, salt, and onions in a bowl. Cover mixture and refrigerate overnight.
• Combine 1/2 cup water, sherry vinegar, malt vinegar, cream sherry, brown sugar, mustard seeds, fennel seeds, peppercorns, and red chile in a nonaluminum saucepan, and bring mixture to a boil, stirring to dissolve sugar. Reduce heat, and simmer 5 minutes. Remove mixture from heat, and let stand 1 hour.
• Drain onions. Rinse onions and pat them dry. Add onions to the vinegar mixture, and bring to a boil.
• Reduce heat, and simmer mixture for 3 minutes. Place onions, bay leaves, and rosemary in hot jars; cover onion mixture with hot vinegar mixture, leaving 1/4-inch head space.
• Cover jars with metal lids, and screw on the bands. Cool completely. Refrigerate onions at least 1 month before serving.

ROSEMARY POTATOES WITH CIPOLLINI ONIONS

Steps:

• Preheat the oven to 400 degrees.
• Slice the red potatoes until they are about the same size as the onions.
• Skin the onions. You may want to boil them for a minute and then shock them in cold water to make this easier.
• Toss onions and potatoes with olive oil in a large bowl.
• Add rosemary and Nature's Seasoning (other all-purpose seasonings can be substituted. Add salt if the seasoning does not include it).
• Roast the potatoes until they are brown and crispy.
• For crispier potatoes, chop the potatoes and onions to a smaller size.

" LAINGS" ENGLISH PICKLED ONIONS (COPYCAT)

Steps:

• Peel and rinse onions under cold water and fill 1Ltr (1 Qt.) sterilized pickle jars as full as possible.
• To each jar, add 2 tbs of pickling spice mix.
• Add white vinegar to fill each jar.
• Seal tightly, leave at room temperature for 7-10 days. Give jars a shake to stir up spices once a day.
• After 7 days, taste test the pickles. If the center of the onion tastes like a pickle, with little or no onion taste, You're done -- Refrigerate jars to stop pickling process.
• Lasts for 3-4 months in fridge. Liquid may become slightly murky over time but pickles are fine. They'll likely be all gone before then.

SWEET AND SOUR CIPOLLINI ONIONS

Steps:

• Place raisins in a bowl; cover with 1/2 cup hot water. Let stand 30 minutes or until plump. Drain.
• Trim top and root end of onions. Cook onions in boiling water 2 minutes. Drain. Cool and peel.
• Melt butter in a large nonstick skillet over medium-high heat. Add onions to pan, stirring well to coat. Stir in 3 tablespoons water, red wine vinegar, sugar, salt, and black pepper.
• Cover, reduce heat, and cook 40 minutes, stirring every 10 minutes. Add raisins and pine nuts to pan. Increase heat to medium, and cook, uncovered, 10 minutes or until lightly browned and liquid almost evaporates, stirring occasionally.

PICKLED ONIONS - INDIAN HOME STYLE

Steps:

• Peel and shred onion into thin slivers.
• Place all ingredients in a bowl and mix well.
• Serve on the same day.