Pickled Pearl Onions
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Recipe information
Total Time
20 minutes (not including cooling)
Yield
Makes about 4 cups onions plus 2 cups pickling liquid
Ingredients
Preparation
Step 1
Bring a large saucepan of heavily salted water to a boil. Add onions and cook until crisp-tender, about 4 minutes. Drain and transfer to a large heatproof bowl.
Step 2
Cook coriander seeds, fennel seeds, and peppercorns in another large saucepan over medium heat, stirring occasionally, until lightly toasted, about 2 minutes. Add chile, thyme, vinegar, and sugar; bring to a boil, stirring until sugar dissolves. Remove from heat; add to bowl with onions. Let cool to room temperature, then cover and chill at least 12 hours before serving.
Recipe notes
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