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Epicurious

Pickled Pearl Onions

By Mindy Fox
Image may contain Cutlery Spoon Plant Food Produce Fruit and Bowl
Photo by Chelsea Kyle, Food Styling by Katherine Sacks

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

2 (12-ounce) bags frozen pearl onions, thawed
2 tablespoons coriander seeds
1 tablespoon fennel seeds
2 teaspoons whole black peppercorns
1 whole dried chile de árbol or 1/2 teaspoon red pepper flakes
5 sprigs thyme
2 2/3 cups red wine vinegar
1 1/3 cups sugar

Preparation

  1. 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.

TagsCondimentPicklePearl OnionOnionRoot VegetableVegetableChile de ÁrbolChileFennelSideNut FreeDairy FreeGluten FreeVeganVegetarianMake AheadPickle & PreserveEpicurious

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