Pickled onions, carrots, beets, or other marinated vegetables create that finishing touch which makes a delicious dish an extraordinary.
A burger, chicken liver pate or pork rillet – they earn a new fantastic flavor with added pickles. Pearl onions and tiny cornichons are delightful with martini. They are ‘a must’ addition to many canapés.
One of the best recipes of marinated pearl onions belongs to our culinary star – Thomas Keller. I slightly changed the original version to my needs: made a two-step marinating process as a one-step, and used a bag of frozen pearl onions. And that’s it. Also I experimented with a variety of vinegars – and the result was great all the time. My winning vinegar here is sherry vinegar from Spain – it is mild and aromatic.
In his restaurant Thomas Keller serves this condiment with a grilled chicken. So did I – and it was very impressive. Then I added pickled onions to my pate/charcuterie board and canapés. Oh, it was so right! Miniature sweet and vinegary onions burst in your mouth like tiny bombs filled with tons of flavor.
And the last thing – they are super easy to make.
In a small pot, combine all the marinade ingredients. Bring to a boil and add the onions (do not defrost). On a high heat, bring to a boil again, then lower the heat, and cook for 5-8 minutes (8 minutes for larger pearl onions).
Fill clean jars with hot onions and marinade, close with lids, let them cool on a counter, and refrigerate for at least 1-2 hours.
Keep the pickled onions refrigerated.
If your onions are larger in size, you may need to increase the amount of the marinade by 1.5 -2 times.
Carrots also are very good with this marinade.
Cook with pleasure and enjoy the world!