INGREDIENTS

INSTRUCTIONS

Place the water, vinegar and salt in a deep saucepan over high heat and
bring to a boil. Add the onions and cook for 4 to 5 minutes, until they are
done but still firm. Remove the pan from the heat and stir in the sugar
until it dissolves. Add the pine nuts, currants, and pepper. Ladle into a
jar or any other airtight container. Allow to pickle for 3 to 4 days before
eating. (See notes).
NOTES : The onions can be placed in sterilized mason jars for future use or
simply stored in the fridge in an airtight container for up to two weeks.
This recipe makes 4 quarts.  Any sweet onion may be substituted.
Recipe by: Little Italy Cookbook, by David Ruggerio
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Actions DO speak louder than words. Do Jesus’?”