Pickled Red Pearl Onion Slivers Recipes

PICKLED RED ONIONS

Steps:

• Put the onions in a medium bowl. Combine the vinegar, sugar, coriander, 2 teaspoons salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Pour the mixture over the onions, cover and set aside until cooled to room temperature.

PICKLED RED PEARL-ONION SLIVERS

Steps:

• Prepare an ice-water bath. Set a bowl in ice-water bath and set aside.
• Halve onions lengthwise. Remove any centers that are not red. Slice each half into 5 half-moon-shaped pieces; season with salt.
• Heat oil in a small skillet over high heat. Add onions and cook, stirring, 2 to 3 seconds. Add vinegar and toss to combine. Immediately transfer onions to bowl set in ice-water bath; let cool. Strain onions and discard liquid.

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.

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 RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.