Name: Pickled Cocktail Onions
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 2 lbs pearl onions (fresh or frozen, thawed if frozen); 2 cups white vinegar; 2 cups water; 2 tablespoons pickling salt or kosher salt; 1 tablespoon granulated sugar; 6 cloves garlic, peeled and lightly crushed; 2 sprigs fresh dill; 2 sprigs fresh thyme; 1 teaspoon whole black peppercorns; 1 teaspoon mustard seeds; 1 teaspoon coriander seeds; 1/2 teaspoon celery seeds; 1/2 teaspoon crushed red pepper flakes (optional); 2 bay leaves; 1 teaspoon dill seed; 1/2 teaspoon fennel seeds; 1/2 teaspoon allspice berries; Thin strips of lemon peel; 1 small dried chili

Ingredients

Scale

Here’s everything required to make a full batch of Pickled Cocktail Onions.

For the onions:

- 2 lbs pearl onions (fresh or frozen, thawed if frozen)

For the brine:

- 2 cups white vinegar
- 2 cups water

2 tablespoons pickling salt or kosher salt
1 tablespoon granulated sugar

Aromatics and spices:

- 6 cloves garlic, peeled and lightly crushed
- 2 sprigs fresh dill
- 2 sprigs fresh thyme

- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds

- 1/2 teaspoon celery seeds
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 bay leaves

Optional flavor add-ins:

- 1 teaspoon dill seed
- 1/2 teaspoon fennel seeds

- 1/2 teaspoon allspice berries
- Thin strips of lemon peel
- 1 small dried chili

Instructions

Making Pickled Cocktail Onions is a straightforward process, and following these steps closely will help ensure the best possible texture and flavor.

Step 1: Blanch and Peel the Onions

If using fresh pearl onions, trim the root ends and blanch them in boiling water for 1 minute. Immediately transfer them to an ice bath, then gently squeeze or peel away the skins. This step makes peeling significantly easier compared to peeling raw pearl onions. If using frozen pearl onions, simply ensure they’re fully thawed before proceeding.

Step 2: Pack the Jars

Pack the peeled pearl onions into one large glass jar, or two quart-sized sterilized jars.

Step 3: Add the Aromatics and Spices

Divide the garlic, dill, thyme, bay leaves, black peppercorns, mustard seeds, coriander seeds, celery seeds, and any optional flavor add-ins evenly between the jars.

Step 4: Build the Brine

In a medium saucepan, combine the white vinegar, water, pickling salt, and granulated sugar.

Step 5: Heat Gently

Heat over medium heat, stirring until the salt and sugar dissolve completely. Do not allow the brine to boil vigorously.

Step 6: Cool Slightly

Remove the saucepan from the heat and let the brine cool for about 5 minutes before pouring it over the onions.

Step 7: Pour Over the Onions

Carefully pour the warm brine over the onions until they are completely submerged. Use a pickle weight or another food-safe weight if needed to keep the onions below the surface of the brine.

Step 8: Cool and Seal

Allow the jars to cool to room temperature. Seal tightly and refrigerate.

Step 9: Wait for the Best Flavor

Refrigerate for at least 48 hours before serving. For the best flavor, allow the onions to pickle for 5 to 7 days, giving the brine time to fully penetrate each onion.

Prep Time: 25 minutes
Cook Time: 5 minutes

Nutrition

Serving Size: 12
Calories: Approximately 25 per serving