• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 16 white pearl onions (about 1 cup), root ends trimmed and scored with an X
2. 1/2 cup water
3. 1/2 cup red wine vinegar
4. 1/2 cup sugar
5. 1 1/2 tablespoons mustard seeds
6. 1/2 teaspoon coriander seeds
7. 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. 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.