Pickled onions recipe
Cipolle rosse all’aceto
This delicious pickled onions recipe is really a sott’aceto salad used as antipasto. The recipe has been adapted from a leaflet that came with one of the Cucina Italiana magazines, and it was a real eye opener. To think that you can enjoy eating onions in their own right. Amazing.
Try the pickled onions as an antipasto starter with cold cuts or serve it as a side dish with meat. Even people who don’t like onions tend to like it.
5 red onions
1 red bell pepper
50 ml white wine vinegar
1 tbsp sugar
Olive oil, salt, pepper
1 tbsp capers
Peel the onions, cut them in quarters and boil in 100 ml water, 50 ml vinegar, 1 tbsp olive oil, 1 tbsp sugar, salt and pepper for 5 minutes.
Leave the onions to cool in the cooking liquid.
Clean, cut and fry the bell pepper till it turns soft
Blend capers with 50 ml olive oil and one small peperoncino
Drain the onions and mix with peppers and the caper dressing.