RECIPE

Quick Pickled Pearl Onions

  • ACTIVE: 15 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 4

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.

Plus: More Vegetable Recipes and Tips

  • ACTIVE: 15 MIN
  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 4
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Ingredients

  • 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.

Serve With

Whole Grilled Chicken with Wilted Arugula.