Pickled mini onions are a perfect little side dish for roasts, cheese boards, lunch, patés, sandwiches… The list goes on and on. They are so easy to make, and first time I made them I felt really stupid for having paid a lot of money for similar pickled onions in the stores.
I started making these as a garnish for a our extravagant veal tenderloin dish, but found they are wonderful in so many other ways. Make them one or a couple of days in advance or on the same day you want to use them, either way, they’ll be yummy little extras. They’ll easily keep for at least two weeks in the fridge, so you can even use them as hostess gifts. If you have a favorite herb, try adding it for variation. Thyme, rosemary, or bay leaves are good options.
Pickled mini onions (yields 1 16 oz jar or 2 8.5 oz jars)
11 oz (300 g) peeled mini onions
14 oz (400 ml) vinegar
11 oz (300 g) sugar
5 black pepercorns
1. Cut the peeled mini onions into quaters and put in 1-2 mason jars.
2. Pour the vinegar and sugar and peppercorns into a pot and bring to a boil. Once boiling, pour the liquid over the onions and seal with a lid immediately. Keep in the refrigerator for up to 2 weeks.