I got some lovely cipollini onions at the market and decided to pickle them. I hope they'll taste better than the ones you pick up at the grocery store olive bar.
The question is how long till they're ready? Small, quarter-sized onions would be ready in a week. These are large, 3-4 inches across, so I'm guessing three weeks. Here's a photo:
To pickle them, I used 1-part white balsamic vinegar, 1-part white vinegar, 2-parts water, and 1/4 tspn of salt per cup of liquid. I added thyme, garlic and bay leaves to the jars.
I hot-pack processed the onions -- hot jars and hot pickling soulution poured over the onions and garnish. This way, there is no need to process (boil) them in the jars.
I like the way they the pint jar (in the center) looks with onions stacked up like a cipollini pillar.
PS: Belmont is wagging her tail in her sleep. I love my silly dog.