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Bon Appétit

Pickled Pearl Onions

By Scott Beattie

Leftover onions are great in a classic Martini.

Recipe information

  • Yield

    Makes about 38

Ingredients

1 tablespoon coriander seeds
2 teaspoons fennel seeds
2 teaspoons dill seeds
2 whole cloves
1 bay leaf
1 cinnamon stick
1/2 teaspoon dried crushed red pepper
1 teaspoon fenugreek (optional)
2 2/3 cups white wine vinegar
1 1/3 cups sugar
10 ounces red pearl onions, blanched 1 minute, peeled

Preparation

  1. Stir first 7 ingredients and fenugreek, if desired, in large saucepan over medium heat until lightly toasted, about 2 minutes. Add vinegar and sugar; bring to boil, stirring until sugar dissolves. Add onions; remove from heat and cool completely. Cover; chill overnight or up to 2 weeks.

TagsCondimentPearl OnionOnionRoot VegetableVegetableDairy FreeGluten FreeNut FreeVeganVegetarianEasyMeal PrepPickle & PreserveBon Appétit
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