Recipes Quick Pickled Pearl Onions 5.0 (4,053) Add your rating & review 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 By Thomas Keller Updated on December 18, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 1 hrs 15 mins Yield: 4 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 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. 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. Rate it Print