Quick Pickled Pearl Onions
INGREDIENTS
  • 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
DIRECTIONS
  1. In a medium saucepan of boiling salted water, cook the pearl onions until just tender, about 8 minutes.
  2. Drain, rinse under cold water and drain again. Transfer the onions to a glass bowl.
  3. 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.
  4. Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days.
  5. Drain before serving.
RECIPE BACKSTORY
MAKE AHEAD The drained pickled onions can be refrigerated for up to 2 weeks