Quandary About Pearl Onions

What’s Cooking in Gail’s Kitchen? Table Food: Quandary About Pearl Onions! What can you do with a jar of pickled pearl onions, besides the obvious Gibson Martini? Believe it or not, these tiny jewels can be eaten as a snack. They also add an amazing zest to garden salads, charcuterie boards, soups, and grilled or roasted meats. Their refreshing taste might even be served to cleanse the palate between dinner courses. Eat them whole or sliced in half. Be adventurous. And when you get to the bottom of the jar, take heart. You can always make another.

QUANDARY ABOUT PEARL ONIONS

Ingredients:

1/4 cup rice vinegar

1/2 cup dry vermouth

4 1/2 teaspoons sugar

1 1/2 teaspoons kosher salt

8 ounces pearl onions, frozen

1/2 teaspoon coriander seeds

1/2 teaspoon black peppercorns

Instructions:

Bring rice vinegar, dry vermouth, sugar, and kosher salt to a boil. Pack frozen pearl onions, coriander seeds, and black peppercorns into a glass jar. Pour in liquid. Allow to cool completely. Cover; refrigerate one week before using.

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