Pickled Pearl Onions

By Brie

Onions are delicious in all forms, but especially when they're pickled. Try your hand at making these delicious pickled pearl onions. You won't regret it.

Ingredients

• 2 pound Pearl Onions
• White Wine Vinegar
• Sugar
• Kosher Salt
• 2 teaspoon Mustard Seeds
• 1 tablespoon Crushed Red Pepper Flakes
• 2 tablespoon Coriander Seeds
• 2 tablespoon Black Peppercorns
• 4 Garlic Cloves
• 2 Bay Leaves

Preparation

Step 1

Bring a large pot of water to a boil and add enough salt so that it tastes like the ocean, about 1 cup per gallon. When the water returns to a boil, blanch the onions in the boiling water for 1 minute, then drain them and run under cold water to cool. Peel the skins off of the onions.

Pack the onions into two 1-quart jars and cover with water to come within 1/2 inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.

Pour the vinegar mixture into a nonreactive saucepan, add the mustard sees, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.

Pour hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.