Pickled Pearl Onions

Ingredients for Pickled Pearl Onions

• 2 (350g) bags frozen pearl onions, thawed

• 2 tablespoons coriander seeds

• 1 tablespoon fennel seeds

• 2 teaspoons whole black peppercorns

• 1 whole dried chilli de árbol or 1/2 teaspoons red pepper flakes

• 5 sprigs thyme

• 650ml red wine vinegar

• 325ml sugar

How to make Pickled Pearl Onions

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 chilli, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.