These are delicious alone or in a gibson. I modified Thomas Keller's recipe by reducing the sugar, adding salt, using white wine vinegar instead of red to keep the onions white, and nixing the coriander seeds.
Ingredients
- 8 oz pearl onions
- 1/2 cup water
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1 tsp kosher salt
about 2 dozen
Directions
Bring a small pot of salt water to a oil.
Meanwhile, trim the root end of the onions and remove the skin. Boil for 8 minutes. Drain, rinse, and drain. Place in a jar.
In a small saucepan, combine the water, vinegar, sugar, mustard seeds, peppercorns, and salt. Bring to a boil and stir until the sugar dissolves.
Pour the liquid over the onions, seal, and refrigerate for at least 1 hour.
Then enjoy.
90 minutes
Adapted from
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