How to Make Pickled Pearl Onions at Home

Pickled pearl onions are a fantastic way to add a zesty flavor and a satisfying crunch to your dishes. Beyond their vibrant taste, pickling is a classic method to preserve onions longer, ensuring you always have a gourmet topping ready for sandwiches, salads, or charcuterie boards.

Ingredients for Pickled Onions:

• 1 tbsp red pepper flakes;
• 1 tbsp mustard seeds;
• 2 tbsp dried oregano;
• 1/2 tbsp whole cloves;
• 1 bag (approx. 1 lb) pearl onions;
• 2 cups (approx. 500ml) white wine vinegar;
• 2 cups (approx. 500ml) water;
• 3 tbsp kosher salt (per liter of brine);
• 3 tbsp (50ml) extra-virgin olive oil;
• 2 garlic cloves, smashed;
• 3 bay leaves;
• 1 tbsp whole black peppercorns;

How to Make Pickled Pearl Onions:

1. Peel all the pearl onions and wash them thoroughly.
2. Bring a pot of water to a boil and blanch the onions for 5 minutes (this softens the harsh raw bite), then drain and set aside.
3. Prepare a glass jar with a tight-fitting lid by sanitizing it in boiling water.
4. In a saucepan, combine the vinegar, water, olive oil, salt, garlic, bay leaves, and all spices to create the brine.
5. Bring the brine mixture to a boil.
6. Place the blanched onions into the sanitized jar and pour the boiling brine over them until fully submerged.
7. Allow it to cool slightly before sealing the lid tightly.
8. Once completely cooled, store in the refrigerator for at least 3 weeks before serving.
9. The longer they sit in the brine, the more depth of flavor the onions will absorb.

Pro Tip:

For the best results, always choose firm, fresh pearl onions to ensure that signature crunch. Proper sterilization of your jars and utensils is crucial to prevent contamination and ensure food safety.

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