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Add a photoServings: 12
Ingredients
- 2 c. Water
- 2 c. White wine vinegar
- 1 1/2 tsp Salt
- 2 1/2 lb Cippoline onions
- 2 Tbsp. Sugar
- 1/2 c. Pine nuts
- 1/2 c. Dry currants
- Black pepper, to taste
Directions
- Place the water, vinegar and salt in a deep saucepan over high heat and bring to a boil. Add in the onions and cook for 4 to 5 min, till they are done but still hard. Remove the pan from the heat and stir in the sugar till it dissolves. Add in the pine nuts, currants, and pepper. Ladle into a jar or possibly any other airtight container. Allow to pickle for 3 to 4 days before eating. (See notes).
- NOTES : The onions can be placed in sterilized mason jars for future use or possibly simply stored in the fridge in an airtight container for up to two weeks.
- This recipe makes 4 qts. Any sweet onion may be substituted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 12 servings | |
| Calories 62 | |
| Calories from Fat 25 | 40% |
| Total Fat 2.98g | 4% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 296mg | 12% |
| Potassium 95mg | 3% |
| Total Carbs 7.22g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 6.29g | 4% |
| Protein 0.85g | 1% |
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