Quick Pickled Pearl Onions
8 ounces (about 18) assorted pearl onions, peeled and trimmed
1/2 cup water
1/2 cup white wine vinegar
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon black peppercorns (I prefer Tellicherry peppercorns)
In a medium saucepan boil salted water, then add pearl onions to boil for 2 minutes. Drain, rinse under ice cold water until slightly cooled and drain again. Transfer the onions to a medium sized jar.
In a medium saucepan, bring the water, vinegar, sugar and salt to a boil with the peppercorns. Boil until the sugar is dissolved, about 2 minutes. Pour the liquid over the onions, let cool and refrigerate for at least 1 hour before serving. Pickles will keep for up to a year in the brine.
These will be an additive grace to my Raclette party this weekend! I also like to make these for one of my favorite cocktails, the Gibson Martini. See this article about how these homemade onions make the perfect Gibson.
3 oz Ford’s Gin (a smooth and delicious gin with not so much botanical flavor in this one to interfere with the onion)
1/2 oz Dry Vermouth
1-2 Homemade Pickled Pearl Onion
Stir gin & vermouth with ice in a mixing glass until chilled. Strain into a chilled coupe and garnish with pearl onion and your favorite cocktail pick.
It was cold and snowy outside and my in laws were in town, so I thought it was the perfect time to have a Raclette dinner party for New Year’s Day! I boiled and chunked the potatoes (covered up in green bowl), sliced the cheeses (with my sister-in-law’s help), prepared the onions, peppers, pickles (cornichons too), and salami, then showed everyone how it’s done. I also served it with Sour Cherry Spread and French Moutarde de Dijon. *Nora was excited; Leila was not too sure about this. Here is the whole spread from not the best angle (and sans pickled onions):