Pearl onions in oil

Pearl onions in oil are an excellent side dish or appetizer, perfect for those who appreciate the flavors of Italian home-style preserves. Here is the recipe:

Ingredients

• 1 kg of small white pearl onions
• White wine vinegar to taste
• Water to taste
• Coarse salt to taste
• Extra virgin olive oil to taste
• Aromatic herbs of your choice (bay leaves, chili pepper, fennel seeds, etc.)

Preparation

1. Clean the pearl onions: remove the outer tough layer and the little roots, taking care to keep the base intact to prevent the onions from falling apart during cooking.
2. Boil the pearl onions in a mixture of water and vinegar (using about one third vinegar and two thirds water), adding a handful of coarse salt.
3. Cook for about 10 minutes after the water starts boiling, then drain the onions and let them cool.
4. In the meantime, sterilize the glass jars you will use for preserving by immersing them in boiling water for at least 10 minutes and then let them dry upside down on clean cloths.
5. Once the onions are cool, arrange them in the sterilized jars along with your preferred aromatic herbs.
6. Cover the onions completely with extra virgin olive oil, making sure there are no air bubbles in the jars.
7. Seal the jars tightly.
8. Store the jars in a cool and dry place for about a month before consuming the onions, to allow the flavors to infuse properly. After opening, store in the refrigerator and consume within a few days.

Remember that the proportions of vinegar and water used for cooking the pearl onions can vary depending on the level of acidity you prefer, as well as the aromatics you can personalize according to your tastes.

Curiosity

Pearl onions in oil are a classic example of sweet and sour preserves that don’t typically feature spicy surprises; however, if you like to add a touch of heat to your appetizers, a dry red chili in the jars will provide a pleasant contrast of flavors.