I love this pickled pearl onion recipe because it’s an easy, flavorful way to elevate any meal, from salads to cocktails, with just a few simple ingredients. Plus, as a millennial, I adore the DIY aspect of creating my own tangy, spicy, and perfectly crunchy pantry staples that make every bite Instagram-worthy!
I adore crafting recipes that allow me to savor the season’s bounty, and pickled pearl onions are a deliciously tangy treat. They require just a few straightforward ingredients: white vinegar, sugar, kosher salt, and spices.
What’s great about preserving vegetables is that you really get to taste the essence of that vegetable and its accompanying seasoning. That’s precisely what’s happening with these pickled pearl onions.
They’re making my kitchen way more zesty.
Ingredients
Pearl Onions:
Lightly flavored with sweetness; a fiber and vitamin C powerhouse.
Distilled White Vinegar:
Contributes zest; serves as a curative.
Granulated Sugar:
Counteracts tartness; adds an ingredient that makes things sweet.
Kosher Salt:
Improves flavor; aids in preservation.
Black Peppercorns:
Contributes a warm, spicy fragrance and richness.
Ingredient Quantities
- 2 cups pearl onions, peeled
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 bay leaf
- Optional: 1/2 teaspoon red pepper flakes
Instructions
1. Bring a pot of water to a rolling boil. Introduce the peeled pearl onions and blanch them for 1 minute. Dispose of the water, and immerse the pearl onions in an ice bath. Once the shells are solid, retrieve the onion in preparation for the next culinary steps.
2. In a medium-sized saucepan, amalgamate the distilled white vinegar, water, granulated sugar, and kosher salt. Stir until you achieve full dissolution of the sugar and salt.
3. The vinegar mixture should contain whole black peppercorns, mustard seeds, coriander seeds, and bay leaf.
4. If you like it a little spicy, you can add the optional red pepper flakes to the mix. Bring the mix to a slow simmer over medium heat, and then let it gently bubble away for 2-3 minutes—it doesn’t need a full boil—to let the flavors come together and do their thing.
5. Put the blanched pearl onions into a clean jar or container that can stand up to heat. Make sure there’s enough room in the jar or container for the liquid to completely cover the onions.
6. Pour the hot pickling liquid over the onions with care, taking time to make sure they are completely submerged. If there are any air pockets, a spoon will do the trick to eliminate them, and it’s a good idea to check for them after the first pour and again after the first few moments of sitting when the liquid has had the chance to do its work.
7. Let the mixture reach room temperature. Once it has reached room temperature, cover the jar with a lid and put it in the refrigerator.
8. Make the pickled pearl onions and refrigerate them for at least a day before serving; this allows the flavor to really come into its own.
9. These onions that are pickled can be kept in the refrigerator for no longer than 1 month.
10. Savor your pickled pearl onions as a zesty enhancement to salads, sandwiches, or as a cocktail garnish.
Equipment Needed
1. Large pot
2. Medium-sized saucepan
3. Mixing spoon
4. Colander or strainer
5. Large bowl (for ice bath)
6. Clean jar or heatproof container with lid
7. Measuring cups
8. Measuring spoons
FAQ
- Q: Can I use a different type of vinegar?You can use apple cider vinegar or white wine vinegar, but they may impart a slightly different flavor than intended.
- Q: How long do the pickled pearl onions need to sit before they’re ready?In about 24 hours, they should be prepared, but for optimal taste, allow them to rest for at least 2 days.
- Q: How long will the pickled onions last?The refrigerator can keep them for up to 3-4 weeks if they are stored in a sterilized, airtight container.
- Q: Are the red pepper flakes necessary?A: No, they are optional. If you want less heat, you can leave them out or adjust them to your taste.
- Q: Can I use frozen pearl onions?Yes, but be sure to thaw and drain them well before pickling.
- Q: Can I add other spices or herbs?Of course, you can play around with the taste and try adding dill, garlic, or a cinnamon stick to your brine for an entirely different flavor profile.
- Q: Are these pickled onions suitable for canning and long-term storage?A: This recipe is for fast pickling and refrigeration. If you want to store your pickles for a long time, use canning methods.
Substitutions and Variations
White distilled vinegar: Substitute with apple cider vinegar for a hint of sweetness.
Kosher salt can be substituted with sea salt or an alternative like pickling salt.
Whole black peppercorns: Substitute with white or pink peppercorns for a milder or fruitier flavor.
Mustard seeds: Brown or black mustard seeds can be substituted for yellow mustard seeds.
Sugar, in granulated form: Replace it with honey or maple syrup to obtain a different kind of sweet and complex flavor.
Pro Tips
1. Peeling Pearl Onions Easily: To make peeling easier, score the bottom of each onion with a small “X” using a sharp knife before blanching. After blanching and chilling in the ice bath, the skins should slip off easily.
2. Enhance Flavor With Toasting: Toast the peppercorns, mustard seeds, and coriander seeds in a dry pan over medium heat for a few minutes until fragrant before adding them to the vinegar mixture. This will help release their oils and deepen the flavor of the pickling liquid.
3. Customize the Spice Level: Adjust the amount of red pepper flakes to suit your preference. If you prefer a milder pickling, start with a small pinch or omit entirely. For extra heat, increase the amount gradually.
4. Uniform Heat Distribution: When bringing the pickling liquid to a simmer, ensure constant stirring to evenly distribute the sugar and salt. This will prevent any settling and ensure a balanced flavor throughout the liquid.
5. Maximize Pickling Efficiency: Use jars that are tall enough to fully submerge the onions but not so wide that the liquid is spread too thin. By choosing the right container size, you’ll ensure optimal pickling and preserve the flavors within the recommended timeframe.
Pickled Pearl Onions Recipe
My favorite Pickled Pearl Onions Recipe
Equipment Needed:
1. Large pot
2. Medium-sized saucepan
3. Mixing spoon
4. Colander or strainer
5. Large bowl (for ice bath)
6. Clean jar or heatproof container with lid
7. Measuring cups
8. Measuring spoons
Ingredients:
- 2 cups pearl onions, peeled
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 bay leaf
- Optional: 1/2 teaspoon red pepper flakes
Instructions:
1. Bring a pot of water to a rolling boil. Introduce the peeled pearl onions and blanch them for 1 minute. Dispose of the water, and immerse the pearl onions in an ice bath. Once the shells are solid, retrieve the onion in preparation for the next culinary steps.
2. In a medium-sized saucepan, amalgamate the distilled white vinegar, water, granulated sugar, and kosher salt. Stir until you achieve full dissolution of the sugar and salt.
3. The vinegar mixture should contain whole black peppercorns, mustard seeds, coriander seeds, and bay leaf.
4. If you like it a little spicy, you can add the optional red pepper flakes to the mix. Bring the mix to a slow simmer over medium heat, and then let it gently bubble away for 2-3 minutes—it doesn’t need a full boil—to let the flavors come together and do their thing.
5. Put the blanched pearl onions into a clean jar or container that can stand up to heat. Make sure there’s enough room in the jar or container for the liquid to completely cover the onions.
6. Pour the hot pickling liquid over the onions with care, taking time to make sure they are completely submerged. If there are any air pockets, a spoon will do the trick to eliminate them, and it’s a good idea to check for them after the first pour and again after the first few moments of sitting when the liquid has had the chance to do its work.
7. Let the mixture reach room temperature. Once it has reached room temperature, cover the jar with a lid and put it in the refrigerator.
8. Make the pickled pearl onions and refrigerate them for at least a day before serving; this allows the flavor to really come into its own.
9. These onions that are pickled can be kept in the refrigerator for no longer than 1 month.
10. Savor your pickled pearl onions as a zesty enhancement to salads, sandwiches, or as a cocktail garnish.
