Homemade Cocktail Onions
These easy pickled cocktail onions are ideal for garnishing a Gibson martini or bloody mary, or enjoying on a relish tray.
Servings: 16
Ingredients
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon whole allspice
- 1/4 teaspoon whole juniper berries about 4 or 5
- 1 crushed bay leaf
- 8 ounces pearl onions not frozen
- 1 cup water
- 1 cup distilled white vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon pickling salt
Instructions
- Add the peppercorns, allspice, juniper berries, and bay leaf to a wide-mouth pint jar, or quart jar.1/2 teaspoon black peppercorns, 1/4 teaspoon whole allspice, 1/4 teaspoon whole juniper berries, 1 crushed bay leaf
- Peel onions and trim off ends, leaving as whole as possible. Set aside.8 ounces pearl onions
- Combine water, vinegar, sugar, and salt in a small saucepan and bring to a light boil, stirring to dissolve the sugar and salt.1 cup water, 1 cup distilled white vinegar, 2 tablespoons granulated sugar, 1 tablespoon pickling salt
- Add the onions and simmer 1 minute, then remove from the heat.
- Scoop the onions into the jar. If you are using a pint jar, you will need to pack them in tightly. Pour in the brine. You may not use all of it; if using a pint jar use a chopstick to release any air bubbles, then add more brine as needed.
- Let cool to room temperature, then place in the refrigerator. Let the flavors meld for at least 2 days (but better after a week or two) before enjoying.
Notes
- Pickling salt is a fine grain salt. You can swap in fine sea salt.
