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Small Onions in Vinegar

Cipolline Sott' Aceto


Onions -- red ones, white ones, yellow ones, and flat ones called cipolline --are always in my garden and are ready for harvesting when the tops flop over and turn brown. I harvest and dry them in my garden shed until the onion papers are brittle, then store them in mesh bags in a dark, not cold area.

I could not cook without onions and often marinate them in vinegar and spices to use as a condiment with meats, poultry, fish or for dressing up a dull salad. I have even added them to fruit salads! In a pretty jar, they make a great hostess gift.


2 cups extra-virgin olive oil

2 whole bay leaves

1 tablespoon whole black peppercorns

1 teaspoon whole cloves

2 sprigs fresh thyme

1 2-inch piece cinnamon stick

1 teaspoon coarse salt

1 pound boiling onions, peeled and left whole


In a non-aluminum saucepan, boil the vinegar with all the ingredients except the onions for 3 or 4 minutes.

Make a small in each onion with a knife and add them to the vinegar mixture and cook 2 minutes. Turn off the heat and allow the onions to steep, covered, in the vinegar for several hours.

Transfer the onions and the vinegar mixture to a jar, cap and store in the refrigerator. They will keep for a month.


  1. J Pucci's avatar

    J Pucci

    Onions in vinegar - there is no vinegar listed in the ingredients listing. How Much vinegar and what kind, red, white, cider???

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