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Note: this small bulb, which is a member of the Hyacinth family, looks and tastes like a small, sweet onion. They are commonly pickled throughout Greece. Sometimes reffered to as wild onions, they add a lot to any meal.

  • 2pc allspice
  • 2 cinnamon sticks
  • 5 gloves
  • pinch Aleppo pepper
  • 2 bay leaves
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 2 cups terra medi white wine vinegar
  • 2 cups water
  • 2 cups sugar
  • 1T salt
  • 6 cups cipollini onions, trimmed and cleaned
  • 2tsp terra medi extra virgin olive oil
Combine all the ingredients, except the onions and olive oil in a large pot and bring to simmer over low heat. Continue simmering for 15 minutes, add the onions, raise heat to high and bring the liquid to simmer. Boil the onions for 1 minute and remove the pot from the heat. Transfer the contents of the pot to a very clean container with a tight fitting lid and let cool in room temperature. When cool, top the content of the container with the olive oil, seal and refregirate overnight. The pickled onions will keep for 6 weeks.

When serving the onions, add a small amount of pickled brine. Drizzle 2 tablespoons of terra medi extra virgin olive oil and serve with rustic country bread.

Yield: 4-6 servings.