PICKLED COCKTAIL ONIONS

Pickled Cocktail Onions image

This flavorsome - and relatively fast - recipe comes from Los Angeles-based bartender Gabriella Mlynarczyk. Pickled onions are the classic garnish for the Gibson cocktail, but if you love these briny, crunchy, little alliums as much as I do, you might find yourself tossing them into your gin and tonics and vodka and sodas, too (and adding them to cornichons and mustard as accoutrements for pâté).

Provided by Rosie Schaap

Number Of Ingredients 12

Previous Next

Ingredients

1 pound peeled pearl onions
2 1/2 tablespoons mustard seeds
2 1/2 tablespoons coriander seeds
1 tablespoon allspice berries
1 tablespoon black peppercorns
2 cloves
2 tablespoons fennel seeds, crushed
3 dry bay leaves, broken up
1 quart rice-wine vinegar
1/2 cup warm water
1 cup white sugar
2 1/2 tablespoons salt

Steps:

Stir together until sugar and salt dissolve before using. Add onions, brine and 2 tablespoons of pickling-spice blend to a heavy-bottomed pan. Bring to a boil, then remove from heat immediately. Pour onions and liquid into a sterilized Mason jar. Cover and store at room temperature for two days before using. Refrigerate after opening.

Nutrition Facts : @context http, Calories 221, UnsaturatedFat 1 gram, Carbohydrate 45 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 689 milligrams, Sugar 37 grams, TransFat 0 grams