Pickled Cippolini Onions Recipe
Pickled cippolini onions, prepared Moroccan style, are known for their distinctive sweet and tangy flavor. These small, flat onions are pickled in red wine vinegar, sumac, and fresh herbs, enhancing their natural sweetness while adding a bright, acidic tang and aromatic complexity. We chose cippolini onions for their mild, delicate flavor, which makes them an excellent complement to a wide range of dishes, particularly rich proteins. Moroccan-style pickled cippolini onions provide a refreshing contrast to the savory flavors. The acidity from the red wine vinegar helps to cut through the richness, balancing the flavors and cleansing the palate. Their crisp texture adds a delightful crunch that enhances the overall dining experience. The bright, tangy notes, along with the subtle, earthy flavor of sumac, bring out the subtle nuances of the rich proteins, making each bite more vibrant and flavorful.Their striking appearance adds a pop of color to the plate, making the dish visually appealing while their versatility and distinctive flavor make them a popular choice. Whether used in a simple salad or as a sophisticated garnish, these pickled onions elevate dishes with rich proteins to new heights.
Equipment
- 1 Stainless steel saucepan 1 qt.
- 1 Cutting board
- 1 Chef knife
- 1 Whisk
- 1 Glass jar small
- Measuring spoons
- Measuring cups
Ingredients
- 12 each Cippolini onions
- ¼ cup Red wine vinegar
- 1 ½ tbsp Kosher salt
- ¾ tbsp Organic sugar
- 1 tsp Sumac
- 1 tsp Fresh parsley finely chopped
- 1 tsp Fresh mint chiffonade
Instructions
- Using your cutting board and chef knife (or paring knife), carefully trim cippolini onions and cut into eighths. Be careful to slice into wedges from top to bottom, keeping the base intact for best presentation.
- Place the onions in your small glass jar and set aside.
- Measure your red wine vinegar, kosher salt, organic sugar and spices and add them to your 1 qt. stainless steel saucepan.
- Place saucepan on burner setting 7 and bring to a simmer, about 7 minutes.
- Pour vinegar mixture over onions and allow to cool. Make sure onions are completely submerged for 2 hours minimum.
- Add fresh herbs and serve.