Hot Pink Pearl Onion Pickles Recipes

HOT-PINK PEARL ONION PICKLES

Steps:

• Bring vinegar, sugar, coriander seeds, tarragon, salt, and mint to a boil in a small saucepan, stirring to dissolve sugar and salt. Reduce heat to a simmer and add onions and beet. Cook, stirring occasionally, until onions soften slightly, about 3 minutes. Pluck out and discard beet (the onions will continue to take on color as they sit). Transfer onions and brine to a 1-qt. jar or a nonreactive container and let cool. Cover and chill at least 2 hours before serving. The flavor will mellow as it sits.

PICKLED PEARL ONIONS

Steps:

• Bring a large saucepan of heavily salted water to a boil. Add onions and cook until crisp-tender, about 4 minutes. Drain and transfer to a large heatproof bowl.
• Cook coriander seeds, fennel seeds, and peppercorns in another large saucepan over medium heat, stirring occasionally, until lightly toasted, about 2 minutes. Add chile, thyme, vinegar, and sugar; bring to a boil, stirring until sugar dissolves. Remove from heat; add to bowl with onions. Let cool to room temperature, then cover and chill at least 12 hours before serving.

PICKLED PEARL ONIONS

Steps:

• 1. Trim ends from the onions.
• 2. Bring a saucepan of water to a boil and add onions; boil one minute then drain under cold water.
• 3. Slip off the outer skins by squeezing gently or use a paring knife to assist.
• 4. Whisk together the remaining ingredients and add onions.
• 5. Refrigerate until needed; the longer they sit, the better.