Okay, so I probably put too much thyme. One sprig was more than sufficient, but look how pretty it looks in the jar. Its like a little a plant with vines growing around smooth stones. I love pickles and, truthfully, I love making them too. Somehow it makes me feel both crafty and economical. It appeals to my "no-waste" philosophy of living. However, I so wanted to make these that I bought the onions for this purpose rather than them being leftover onions I decided to pickle.
Unlike most of the pickles I have made in the past, these are a short life pickle. According to the original recipe I found the shelf life is about two to three weeks. I usually use a white vinegar diluted with water when pickling with a generous amount of salt as well. In the few recipes I found for pickles that have a shorter shelf life, the vinegar of choice is a white wine vinegar, with less salt but more generous amounts of sugar (something I always leave out of my pickle recipes entirely) and a touch of oil. Note: no water.
As you might expect, the result was a milder, less acidic taste with just a hint of sweetness.
Recipe adapted from Fine Cooking Issue February - March 2011
- 3/4 cup white wine vinegar
- 1 clove of garlic ( I used 2 small) peeled
- 1 hot chili pepper
- 1 bay leaf
- 6 tablespoons sugar
- 1 teaspoon of salt
- 3 tablespoons olive oil
- as many cipollini onions as you can fit in a 1pint jar (peeled)
- 1 sprig of thyme