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MAKE AHEAD The drained pickled onions can be refrigerated for up to 2 weeks


  • 16 white pearl onions (about 1 cup), root ends trimmed and scored with an X
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 1/2 cup sugar
  • 1 1/2 tablespoons mustard seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns


  • In a medium saucepan of boiling salted water, cook the pearl onions until just tender, about 8 minutes.
  • Drain, rinse under cold water and drain again. Transfer the onions to a glass bowl.
  • Meanwhile, in another medium saucepan, bring the water and vinegar to a boil with the sugar, mustard seeds, coriander seeds and peppercorns. Boil until the sugar is dissolved, about 2 minutes.
  • Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days.
  • Drain before serving.

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