Quick Pickled Pearl Onions

Quick Pickled Pearl Onions


8 ounces (about 18) assorted pearl onions, peeled and trimmed

1/2 cup water

1/2 cup white wine vinegar

3 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon black peppercorns (I prefer Tellicherry peppercorns)

In a medium saucepan boil salted water, then add pearl onions to boil for 2 minutes.  Drain, rinse under ice cold water until slightly cooled and drain again.  Transfer the onions to a medium sized jar.

In a medium saucepan, bring the water, vinegar, sugar and salt to a boil with the peppercorns.  Boil until the sugar is dissolved, about 2 minutes.  Pour the liquid over the onions, let cool and refrigerate for at least 1 hour before serving.  Pickles will keep for up to a year in the brine.

These will be a great addition to my Raclette party this weekend!  I also like to make these for one of my favorite cocktails, the Gibson Martini.  See this article about how these homemade onions make the perfect Gibson.

Gibson Martini

3 oz Ford’s Gin (a smooth and delicious gin with not so much botanical flavor in this one to interfere with the onion)
1/2 oz Dry Vermouth
1-2 Homemade Pickled Pearl Onion

Stir gin & vermouth with ice in a mixing glass until chilled.  Strain into a chilled coupe and garnish with pearl onion and your favorite cocktail pick.

It was cold and snowy outside and my in laws were in town, so I thought it was the perfect time to have a Raclette dinner party for New Year’s Day!  I boiled and chunked the potatoes (covered up in green bowl), sliced the cheeses (with my sister-in-law’s help), prepared the onions, peppers, pickles (cornichons too), and salami, then showed everyone how it’s done.  I also served it with Sour Cherry Spread and French Moutarde de Dijon.  *Nora was excited; Leila was not too sure about this.  Here is the whole spread from not the best angle (and sans pickled onions):