Best Pickled Pearl Onions Recipes

Quick Pickled Mushrooms and Pearl Onions image

Provided by Carla Hall

Categories side-dish

Time 1h30m

Yield Makes about 8 servings

Number Of Ingredients 10

1/2 pound white button or cremini mushrooms, cleaned and trimmed, stems removed and chopped (very large mushrooms can be halved or quartered as necessary)
2 cups frozen pearl onions, thawed
2 cups water
1 cup white wine vinegar
2 tablespoons granulated sugar
1 tablespoon kosher salt
3 sprigs fresh tarragon
3 sprigs fresh thyme
1 large bay leaf
1 whole star anise

Steps:

Combine all of the ingredients in a large saucepan and bring to a boil. Reduce to medium-low heat and simmer for 10 minutes, then remove from the heat and allow to cool completely. The pickled vegetables can be submerged in the liquid in an airtight container and refrigerated for up to 3 months.

Pickled Pearl Onions image

Provided by Mindy Fox

Yield Makes about 4 cups onions plus 2 cups pickling liquid

Number Of Ingredients 8

2 (12-ounce) bags frozen pearl onions, thawed
2 tablespoons coriander seeds
1 tablespoon fennel seeds
2 teaspoons whole black peppercorns
1 whole dried chile de árbol or 1/2 teaspoon red pepper flakes
5 sprigs thyme
2 2/3 cups red wine vinegar
1 1/3 cups sugar

Steps:

Bring a large saucepan of heavily salted water to a boil. Add onions and cook until crisp-tender, about 4 minutes. Drain and transfer to a large heatproof bowl.
Cook coriander seeds, fennel seeds, and peppercorns in another large saucepan over medium heat, stirring occasionally, until lightly toasted, about 2 minutes. Add chile, thyme, vinegar, and sugar; bring to a boil, stirring until sugar dissolves. Remove from heat; add to bowl with onions. Let cool to room temperature, then cover and chill at least 12 hours before serving.

Pickled Pearl Onions image

Provided by Sue L

Time 11m

Number Of Ingredients 4

10 oz fresh pearl onions (red or white)
1/3 c fresh lime juice
1/4 c white vinegar
1 tsp kosher salt

Steps:

1. Trim ends from the onions.
2. Bring a saucepan of water to a boil and add onions; boil one minute then drain under cold water.
3. Slip off the outer skins by squeezing gently or use a paring knife to assist.
4. Whisk together the remaining ingredients and add onions.
5. Refrigerate until needed; the longer they sit, the better.

Pickled Pearl Onions image

Provided by Scott Beattie

Yield Makes about 38

Number Of Ingredients 11

1 tablespoon coriander seeds
2 teaspoons fennel seeds
2 teaspoons dill seeds
2 whole cloves
1 bay leaf
1 cinnamon stick
1/2 teaspoon dried crushed red pepper
1 teaspoon fenugreek (optional)
2 2/3 cups white wine vinegar
1 1/3 cups sugar
10 ounces red pearl onions, blanched 1 minute, peeled

Steps:

Stir first 7 ingredients and fenugreek, if desired, in large saucepan over medium heat until lightly toasted, about 2 minutes. Add vinegar and sugar; bring to boil, stirring until sugar dissolves. Add onions; remove from heat and cool completely. Cover; chill overnight or up to 2 weeks.