Lisa Atwood, Rebecca Courchesne, Rick Field

Pickled Cocktail Onions

Name: Pickled Cocktail Onions
Yield: Makes 6 half-pint (8-fl oz/250-ml) jars
Ingredients: 2 cups (16 fl oz/500 ml) malt vinegar (5 percent acidity); 1½ lb (750 g) pearl onions; 1 Tbsp plus 1 tsp kosher salt; 6 bay leaves; 2 Tbsp mustard seeds; 2 Tbsp peppercorns

Preparation info

Makes
6
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

These tiny white globes look so beautiful in the jar, you may not want to open it. But once you do and bite into your first onion, you’ll want to use the onions not only in classic cocktails but also in salads, on antipasto platters, and as an accompaniment to slices of sharp cheese.

Ingredients

1½ lb (750 g) pearl onions
2 cups (16

Preserve
Vegan

Method

Have ready hot, sterilized jars and their lids.

Blanch and peel the onions.

In a large nonreactive saucepan, combine the vinegar and salt. Add 2 cups (16