Spring Onions with Balsamic Vinegar

There are two methods of preparing the taste of spring onions (cipolline) with balsamic vinegar, which differ between the uses of the principal ingredient.

• Peel and wash 3 lbs of spring-onions; then cook them for 10 minutes in water with salt. Then arrange them in a wide-mouthed jar with an airtight seal, add a few cloves and a juniper stick. Cover everything with Cavedoni Balsamic Vinegar of Modena. Leave for some months. Serve with hot dishes and with roasts.
• Peel and wash 3 lbs of spring-onions; then cook them in 1 quart of white wine vinegar and during the boiling add 3.5 oz of sugar and 3.5 oz of salt. Strain the onions from the cooking pot into a kilner type jar under seed-oil and add a few cloves and a juniper pod. Immediately before serving strain the onions from the oil and dress them with Cavedoni Balsamic Vinegar of Modena, oil and salt. Use as with any pickled relish.