Name: Pickled Cocktail Onions
Yield: Makes 6 half-pint (8–fl oz/250-ml) jars
Ingredients: Kosher salt, 1 tablespoon plus 1 teaspoon; Malt vinegar (5% acidity), 2 cups (16 fl oz/500 ml); Pearl onions, 1½ lb (750 g); Yellow mustard seeds, 2 tablespoons; Bay leaves, 6; Peppercorns, 2 tablespoons

Preparation info

Makes
6 pint
jars

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

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 accompaniments to slices of sharp cheese.

Ingredients

Pearl onions, 1½ lb (750 g)
Malt vinegar (5% acidity), 2 cups

Vegan

Method

Have ready 6 sterilized jars and their lids.

Fill a large bowl with ice water. Bring a large saucepan of water to a boil and add the onions. Boil for 2 minutes, drain, and plunge them into the ice water. Using your fingers and a paring knife, peel away the skins and discard.

In a large nonreactive saucepan, combine the vinegar, salt, and 2