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Pickled Pearl Onions

Pickled Pearl Onions
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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.

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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.

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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.

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Instructions:

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).

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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.

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Note:

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.

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Print

Pickled Pearl Onions

Adapted from Thomas Keller recipes (with minor changes)
Course Appetizers, Cocktails, Condiment, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 16 minutes
Servings 1 to 2 small jars
Author Nina Phomina

Ingredients

  • 1 12-16 oz (350-450 g)bag of frozen pearl onions

For the marinade:

  • 1/2 cup water
  • 1/2 cup red wine vinegar (or sherry vinegar)
  • 1/2 cup sugar
  • 1 1/2 tbsp yellow mustard seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp whole black peppercorns

Instructions

  1. 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).
  2. 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.
  3. Keep the pickled onions refrigerated.

Recipe Notes

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.

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Cook with pleasure and enjoy the world!



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