📝 About This Recipe
Elevate your pantry with these jewel-like pickled pearl onions, offering a sophisticated balance of sharp acidity, subtle sweetness, and aromatic warmth. These crisp morsels are transformed through a classic vinegar-based brine infused with earthy thyme and floral peppercorns, creating a versatile condiment that brightens any plate. Whether they are garnishing a classic Gibson cocktail or cutting through the richness of a charcuterie board, these onions are an essential staple for the modern gourmet kitchen.
🥗 Ingredients
The Onions
- 1 pound White or Red Pearl Onions (fresh, unpeeled)
The Pickling Brine
- 1.5 cups White Wine Vinegar (5% acidity)
- 0.5 cup Water (filtered)
- 0.25 cup Granulated Sugar
- 1 tablespoon Kosher Salt (non-iodized)
- 2 pieces Bay Leaves (dried)
Aromatics and Spices
- 1 teaspoon Black Peppercorns (whole)
- 0.5 teaspoon Mustard Seeds (yellow or brown)
- 0.5 teaspoon Coriander Seeds (whole)
- 0.25 teaspoon Red Chili Flakes (optional for subtle heat)
- 4 sprigs Fresh Thyme (washed and dried)
- 2 cloves Garlic (peeled and smashed)
- 1 small slice Beet Root (optional, for a vibrant pink color)
👨🍳 Instructions
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1
Bring a medium pot of water to a rolling boil. Prepare an ice bath in a large bowl nearby.
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2
Trim the root ends of the pearl onions slightly, but leave the skins on for now. Drop the onions into the boiling water for exactly 60 seconds to loosen the skins.
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3
Using a slotted spoon, immediately transfer the onions to the ice bath. Let them cool for 2-3 minutes until they are cold to the touch.
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4
Pinch the stem end of each onion; the onion should slide right out of its skin. Discard the skins and set the peeled onions aside.
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5
In a medium non-reactive saucepan, combine the white wine vinegar, water, sugar, and kosher salt.
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6
Add the bay leaves, peppercorns, mustard seeds, coriander seeds, and chili flakes to the saucepan.
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7
Bring the brine mixture to a simmer over medium-high heat, stirring occasionally to ensure the sugar and salt are completely dissolved.
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8
Once simmering, add the peeled pearl onions to the pot. Let them simmer gently in the brine for 2 minutes—this helps the brine penetrate the layers without losing the onion's crunch.
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9
Place one smashed garlic clove, two sprigs of thyme, and the optional beet slice (if using for color) into each of your two clean pint-sized glass jars.
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10
Carefully ladle the onions into the jars using a slotted spoon, dividing them evenly.
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11
Pour the hot brine over the onions, ensuring they are completely submerged and leaving about 1/2 inch of headspace at the top.
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12
Tap the jars gently on the counter to release any trapped air bubbles. Seal the jars with lids and let them cool to room temperature on the counter.
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13
Once cooled, transfer the jars to the refrigerator. For the best flavor development, let them cure for at least 24 hours before tasting.
💡 Chef's Tips
To peel onions effortlessly, never skip the blanching and shocking process; it is the only way to avoid a tedious prep session. Use a non-reactive pot (stainless steel or enamel) to prevent the vinegar from picking up a metallic taste. If you prefer a sweeter pickle, increase the sugar to 1/3 cup; for a sharper bite, replace the water with more vinegar. Ensure your onions stay submerged in the brine while in the jar to prevent spoilage; you can use a glass fermentation weight if necessary. These quick pickles will keep beautifully in the refrigerator for up to 3 weeks.
🍽️ Serving Suggestions
Skewer a couple on a cocktail pick for the ultimate savory Gibson or Dirty Martini. Serve alongside a rich Beef Bourguignon or pot roast to provide a bright, acidic contrast. Add them to a charcuterie board with sharp cheddar, prosciutto, and grainy mustard. Finely chop the pickled onions and stir them into a homemade tartar sauce or potato salad. Pair with smoked fish like trout or salmon on a toasted bagel with cream cheese.