Quick Pickled Pearl Onions

As an unconventional accompaniment to his juicy grilled chicken, Thomas Keller likes to serve pickled pearl onions, which add a sweet, tart bite. The vinegary mixture is great for pickling other vegetables, like baby carrots and Kirby cucumbers.

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  • Servings: 4


  • 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

How to make this recipe

  1. 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.

  2. 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.

Make Ahead

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

Contributed By Published August 2005

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