Pickled Spring Onions
7 ingredients
3 steps
Ingredients
- 1 1/2 cups distilled white vinegar
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 8 whole cloves
- 1 teaspoon hot chili flakes
- 1 dried bay leaf
- 12 ounces spring or pearl onions (about 30, 1 to 1 1/2 in. wide; trim any greens before weighing), rinsed (see notes)
Directions
-
1In a 1 1/2- to 2-quart pan over medium heat, combine vinegar, salt, sugar, cloves, chili flakes, bay leaf, and 1 1/2 cups water. Bring to a simmer and cook for 5 minutes.
-
2Meanwhile, peel onions and pull off any thin membrane under peel. Trim root ends.
-
3Add onions to vinegar mixture and simmer, stirring occasionally, until just tender when pierced, 10 to 15 minutes. Remove from heat and let cool to room temperature, about 1 hour. Using a slotted spoon, transfer to a serving bowl; discard liquid.
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