From the New York Times recipe:
INGREDIENTS
1pound peeled pearl onions
FOR THE PICKLING-SPICE BLEND
2½tablespoons mustard seeds
2½tablespoons coriander seeds
1tablespoon allspice berries
1tablespoon black peppercorns
2cloves
2tablespoons fennel seeds, crushed
3dry bay leaves, broken up
FOR THE BRINE
1quart rice-wine vinegar
½cup warm water
1cup white sugar
2½tablespoons salt
PREPARATION
Stir together until sugar and salt dissolve before using. Add onions, brine and 2 tablespoons of pickling-spice blend to a heavy-bottomed pan. Bring to a boil, then remove from heat immediately. Pour onions and liquid into a sterilized Mason jar. Cover and store at room temperature for two days before using. Refrigerate after opening.
by my_little_shumai
1 Comment
Pickled pearl onions are such a staple of my childhood. We always had them on hand and especially ate them with our leftover Turkey sandwiches from thanksgiving