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Cipollini pickeled in Balsamic?

Help please, I am dying to figure out how to make the Cipollini that seem to be pickled in Balsamic that you find in Italy. They are often deep to light pink, similar to pickled red onions but as they have no natural red to tint the finished product I am thinking it is Balsamic, but could be off here.

I have been unable to find a recipe for them anywhere and although I am sure they are pretty simple I am at a loss about where to start, but am in the midst of a long term craving that can no longer be denied.

Any ideas or sources?

Thanks much!

asked by ejm over 3 years ago
4 answers 2941 views
added over 3 years ago

I've never made these but have them bookmarked for the future

added over 3 years ago

Thanks Pat, those look good but not what I am looking for - the ones I am thinking of are sold in their pickling liquid and are not so "braised" - they are generally pinkish and pickled. These look great and I will probably add to my list as well but for serving with a roast I think.

I have been searching a bit more today and found this one - will try it and see if it covers it for me - seems a bit promising but if anyone else has suggestions please send along. Thanks


added over 3 years ago

I'm so glad you seem to have found what you're looking for...I'm saving it also!

added almost 2 years ago

I'm trying the recipe today! My husband and I got hooked on these little gems with artichoke hearts on a pizza. they add just so much flavor to everything, yet so simple. They cost you a fortune at WF, i'm happy to spend the time making my own.