Ingredients
8 ounces white or yellow pearl onions
salt
8 black peppercorns
1 cup red wine vinegar
Method
Sources
📖
Recipe1M+
dataset
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Classic red wine vinegar — Italian dressings, marinades, sauces
Pearl pickled onions — Gibson cocktail, charcuterie board
Aged Zhenjiang vinegar — xiao long bao dip, braising, noodles
Home wine making kit — carboy, airlock, hydrometer, bottles
French-engineered grinding mechanism — lifetime pepper mill
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic red wine vinegar — Italian dressings, marinades, sauces
Pearl pickled onions — Gibson cocktail, charcuterie board
Aged Zhenjiang vinegar — xiao long bao dip, braising, noodles
Home wine making kit — carboy, airlock, hydrometer, bottles
French-engineered grinding mechanism — lifetime pepper mill
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bring a medium pot of well-salted water to a boil over high heat. add the pearl onions and cook until just tender, about 10 minutes. drain the onions. when they are cool enough to handle, use a paring knife to cut off the root end, then pop the onions out of their skins. put the peeled onions into a pint canning jar and season with a generous pinch of salt. tuck the bay leaves and peppercorns into the jar and add enough vinegar to cover the onions. screw on the lid and refrigerate for at least 24 hours before using.