Pickled Onions

Makes about 3 cups.

Note: These will keep several weeks in the refrigerator. They make terrific holiday gifts. They're great as a condiment on a cheese platter and perfect in a martini. The red onions will turn the brine a very pretty shade of pink. From Beth Dooley.

3 c. pearl onions, mix of red, white and gold

• 8 cloves

• 2 sprigs fresh thyme

• 6 whole bay leaves

• 2 c. water

• 2 c. white wine vinegar

• 1/4 c. sugar

• 2 tsp. kosher salt


In a pot of rapidly boiling water, blanch the onions for about 30 seconds, drain and allow to cool. Slip off the skins and put into a large, clean jar or several smaller glass jars. Add the cloves, thyme and bay leaves to the onions.

In a medium saucepan stir together 2 cups water, vinegar, sugar and salt; set over medium-high heat and bring to a boil, stirring to dissolve the sugar and salt. Pour the brine over the onions. Cool and cover, then refrigerate. Allow about 2 to 3 days for the onions to pickle before serving.