Caputo’s Balsamic Marinated Cipolline

4 cups white wine vinegar
3 1/2 T granulated sugar
4 T brown sugar, packed
pinch of coarse salt
2 lbs. cipolline onions, uniform in size, trimmed and peeled
4 cups Balsamic vinegar of Modena

Combine the wine vinegar, granulated sugar, 1 tablespoon brown sugar and salt in a non-reactive pot. Bring to a boil, add the onions, cook for 3 to 4 minutes.

In a medium non-reactive saucepan, combine the Balsamic vinegar and remaining brown sugar. Heat over medium heat until the sugar is dissolved, do not boil.

Drain the onions and divide among 5 sterilized pint jars. Add the hot vinegar mixture, covering the onions. Seal the jars and refrigerate for up to 1 month, or process in a hot-water bath according to the manufacturers instructions.

Serve warm or at room temperature with sliced meats, cheeses, vegetables or as antipasti.

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