Spicy Pickled Onions

Spicy Pickled Onions
Photo by John Kernick


  • 2 whole cloves
  • ¾ lb. (3 to 3-½ cups) fresh or frozen small white or yellow pearl onions (½ to ¾ inch in diameter), thawed if frozen
  • 1-½ cups white wine vinegar
  • 1 small fresh hot red chile, such as cayenne or piquin, stemmed, or a large pinch of crushed red pepper flakes
  • 5 whole allspice berries
  • 6 medium cloves garlic
  • Kosher salt
  • + 3 more ingredients
    • 1 (1-inch) piece of ginger, peeled and sliced into ¼-inch slices
    • 1 Tbs. granulated sugar
    • 1 dried bay leaf

If using fresh onions, have a bowl of ice water at the ready. Bring a medium saucepan of water to a boil over high heat. Add the onions and blanch until tender, 3 to 4 minutes. Transfer them to the ice bath and let cool. To peel, snip off the tip with kitchen scissors and remove the papery outer ...

View full recipe at Fine Cooking


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