Recipe for pickled pearl onions
I’m a huge fan of pickled goods in general. Especially heavy and fatty dishes are significantly elevated when a pickled ingredient is added.
Autumn has arrived, and this particularly means slow-cooked meals at our house. I believe that pickled pearl onions belong in a good stew, but I can’t stand the brine of the store-bought versions.
That’s why I’ve been experimenting in the kitchen and I believe I’ve come up with a good recipe for pickled pearl onions, even made from frozen pearl onions, so you can make them at any time of the year.
Pickled Pearl Onions
Equipment
- Sieve
- Pot
Ingredients
- 400 gram Pearl Onions from frozen
- 150 gram Vinegar I used apple cider vinegar
- 100 gram Sugar
- 1 tsp. Peppercorns
- 2 pcs. Bay Leaf
Instructions
- Put the pearl onions in a strainer to thaw before cooking.Put all the other ingredients in a pot and bring to a boil until the sugar is dissolved.Add the pearl onions and let them boil for about 4-5 minutes.Scald a mason jar/pickling jar in boiling water (possibly with a bit of Atamon), and pour the brine and pearl onions into the jar.Close the lid when they have cooled, and they can be eaten immediately.Enjoy your meal.