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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

Thomas Keller
August 2005

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Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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