These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Ingredients
2 (12-ounce) bags frozen pearl onions, thawed
2 tablespoons coriander seeds
1 tablespoon fennel seeds
2 teaspoons whole black peppercorns
1 whole dried chile de árbol or 1/2 teaspoon red pepper flakes
5 sprigs thyme
2 2/3 cups red wine vinegar
1 1/3 cups sugar
Directions
Bring a large saucepan of heavily salted water to a boil. Add onions and cook until crisp-tender, about 4 minutes. Drain and transfer to a large heatproof bowl.
Cook coriander seeds, fennel seeds, and peppercorns in another large saucepan over medium heat, stirring occasionally, until lightly toasted, about 2 minutes. Add chile, thyme, vinegar, and sugar; bring to a boil, stirring until sugar dissolves. Remove from heat; add to bowl with onions. Let cool to room temperature, then cover and chill at least 12 hours before serving.
