Pickled Cipollini Onions with Chile and Cloves

Available throughout the winter, cipollini onions vary in size, so choose the smallest ones you can find, preferably all the same size. Pickled, they’re great in composed salads, stuffed into a chicken before roasting, or used as a cocktail garnish.

• 1/2 lb. small cipollini onions, peeled
• 1 sprig fresh thyme
• 3/4 cup white wine vinegar
• 6 Tbs. granulated sugar
• 3 Tbs. olive oil
• 4 whole cloves
• 1 dried bay leaf
• 1 large clove garlic, sliced
• 1 small fresh hot chile (about 1 inch long)
• Kosher salt

Bring an 8-quart pot of water to a boil. Immerse a pint-size canning jar, lid, and band in the water and boil for 10 minutes to sterilize. With tongs, transfer to a clean dishtowel to drain.


Wedge the onions and thyme into the jar, packing them as tightly as you can without crushing them.


In a 1-quart saucepan, bring the vinegar, sugar, oil, cloves, bay leaf, chile, garlic, and 1 tsp. salt to a boil over medium heat. Pour the mixture over the onions until it reaches the top of the jar. Distribute the cloves, bay leaf, garlic, and chile evenly throughout the jar. Screw on the lid, cool to room temperature, and refrigerate for 3 days before using. The onions will keep in the refrigerator for at least 2 weeks.