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?
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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