📝 About This Recipe
These translucent, ivory-hued pickled pearl onions are a quintessential staple of the Swedish pantry, offering a delicate balance of sharp acidity and gentle sweetness. Known for their crisp texture and aromatic brine infused with yellow mustard seeds and white peppercorns, they provide the perfect bright counterpoint to rich, savory Nordic dishes. Whether gracing a festive holiday spread or elevating a simple weekday meal, these homemade gems are far superior to any store-bought alternative.
🥗 Ingredients
The Onions
- 500 grams Fresh Pearl Onions (white or silver skin varieties are best)
- 2 tablespoons Coarse Sea Salt (for the initial brining process)
- 1 liter Water (for soaking)
The Pickling Liquid (Lag)
- 1/2 cup Swedish Ättika (24%) (or 1.5 cups of 6% white distilled vinegar)
- 1.5 cups Granulated Sugar (adjust slightly for desired sweetness)
- 2 cups Water (reduce if using lower acidity vinegar)
Aromatics and Spices
- 2 teaspoons Yellow Mustard Seeds (whole)
- 1 teaspoon White Peppercorns (whole)
- 5-6 pieces Allspice Berries (whole)
- 2 pieces Bay Leaves (dried)
- 2 slices Fresh Ginger (optional, for a subtle warmth)
- 1 small piece Horseradish (peeled, helps maintain onion crispness)
👨🍳 Instructions
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1
Begin by preparing the onions. Bring a large pot of water to a boil, drop the unpeeled pearl onions in for exactly 30 seconds, then immediately plunge them into an ice-water bath. This 'blanching' makes them much easier to peel.
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2
Trim the root end of each onion slightly and squeeze from the stem end; the onion should pop right out of its skin. Place the peeled onions in a clean ceramic or glass bowl.
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3
Dissolve the 2 tablespoons of sea salt in 1 liter of cold water. Pour this brine over the peeled onions, cover, and let them sit in a cool place for 12-24 hours. This draws out excess moisture and ensures a crunchier result.
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4
After the soaking period, drain the onions and rinse them thoroughly under cold running water to remove excess salt. Pat them dry with a clean kitchen towel.
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5
Sterilize your glass jars and lids by boiling them in water for 10 minutes or placing them in a 100°C (212°F) oven for 15 minutes.
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6
In a medium stainless steel saucepan, combine the water, ättika (or vinegar), and sugar for the pickling liquid.
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7
Add the mustard seeds, white peppercorns, allspice berries, bay leaves, and ginger to the saucepan.
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8
Bring the mixture to a gentle boil, stirring until the sugar has completely dissolved.
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9
Add the drained onions to the boiling syrup. Let them simmer very gently for 3-5 minutes. You want them to become slightly translucent but they must remain firm; do not overcook them!
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10
Using a slotted spoon, distribute the onions evenly among the sterilized jars. Tuck a small piece of horseradish and a bay leaf into each jar.
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11
Pour the hot pickling liquid over the onions, ensuring they are completely submerged and leaving about 1/2 inch of headspace at the top.
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12
Wipe the rims of the jars with a clean, damp cloth and seal tightly with the lids.
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13
Allow the jars to cool to room temperature, then store in a cool, dark place or the refrigerator. Let the flavors mature for at least 2 weeks before opening.
💡 Chef's Tips
For the best texture, never skip the overnight salt soak; it is the secret to that signature 'snap' when you bite into the onion. If you cannot find Swedish Ättika, use a high-quality white distilled vinegar but adjust the ratio to 1 part vinegar to 1 part water to maintain acidity. Avoid using red onions if you want the traditional clear look, as their pigment will turn the entire brine pink. Ensure your spices are fresh; old mustard seeds can sometimes impart a bitter flavor rather than a bright pop. Always use non-reactive pots (stainless steel or enamel) when working with vinegar to prevent metallic off-flavors.
🍽️ Serving Suggestions
Serve alongside classic Swedish meatballs (köttbullar), cream sauce, and lingonberry jam. Include them on a traditional herring platter (silltallrik) with boiled new potatoes and sour cream. Finely chop them to add a sophisticated tang to a homemade tartare sauce or potato salad. Pair with a glass of chilled Aquavit and a sharp aged cheese like Västerbottensost. Use as a garnish for a 'Pelle Janzon' (Swedish beef carpaccio) or on top of a Leverpastej (liver pâté) sandwich.