Pickled Cocktail Onions
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Ingredients
- 1pound peeled pearl onions
- 2½tablespoons mustard seeds
- 2½tablespoons coriander seeds
- 1tablespoon allspice berries
- 1tablespoon black peppercorns
- 2cloves
- 2tablespoons fennel seeds, crushed
- 3dry bay leaves, broken up
- 1quart rice-wine vinegar
- ½cup warm water
- 1cup white sugar
- 2½tablespoons salt
For the Pickling-spice Blend
For the Brine
Nutritional analysis per serving (6 servings)
221 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 37 grams sugars; 2 grams protein; 689 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir together until sugar and salt dissolve before using. Add onions, brine and 2 tablespoons of pickling-spice blend to a heavy-bottomed pan. Bring to a boil, then remove from heat immediately. Pour onions and liquid into a sterilized Mason jar. Cover and store at room temperature for two days before using. Refrigerate after opening.
Private Notes
Comments
For new cooks who want a quick trick to peel those pearl onions, blanch them for about a minute straight into an ice bath, and the onions practically peel themselves!
Oh, please don't dump the brine! Even if you have leftovers, there must be vegetables in the house who would like to be pickles when they grow up! Break up some cauliflower and salt the florets. Leave them for about an hour, rinse and pat dry. Place them in a clean jar and cover with the warm brine. Put it in the fridge and wait a week (if you can). It makes a delicious pickle. And most vegetables will pickle well. No brine gets wasted in my house!
A quart+ of brine for a pound of onions?!? That's completely ridiculous and more than three times what you need. (I actually tried it with the full recipe though I thought it sounded like too much.) Halve the amount of brine, or you'll be dumping most of the excess down the drain anyway after you have packed the onions in your jar.
Note for other Europeans (and myself when I make this again). Translation into metric and based on the amendments from Jose and Jerry. 450g onions 450 ml vinegar (I successfully used white malt) 60 ml warm water 1 tbsp sugar 1 tbsp maldon sea salt Pickling spice as directed above
Is there a point in dissolving the salt and sugar in the warm water? I added it the water/salt/sugar to the brine and when it was warm, I stirred to dissolve.
Extra brine? Yes, please. Call me weird (you would not be the first), but I love a "dirty" Gibson as much as a "dirty" martini. I do like replacing some of the vinegar with dry vermouth - add it after you remove from the heat. Thank you for this recipe - I keep draining my store-bought jars of onions!