Traditional recipes

Hot-Pink Pearl Onion Pickles

Hot-Pink Pearl Onion Pickles

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These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.


  • 1½ cups white wine vinegar
  • 2 teaspoons coriander seeds
  • 2 teaspoons dried tarragon
  • 8 ounces pearl onions, peeled, halved
  • ½ small beet, peeled, halved

Recipe Preparation

  • Bring vinegar, sugar, coriander seeds, tarragon, salt, and mint to a boil in a small saucepan, stirring to dissolve sugar and salt. Reduce heat to a simmer and add onions and beet. Cook, stirring occasionally, until onions soften slightly, about 3 minutes. Pluck out and discard beet (the onions will continue to take on color as they sit). Transfer onions and brine to a 1-qt. jar or a nonreactive container and let cool. Cover and chill at least 2 hours before serving. The flavor will mellow as it sits.

  • Do Ahead: Onions can be pickled 3 weeks ahead. Keep chilled.

Reviews Section

Watch the video: How to make sweet pickled onions