Hot-Pink Pearl Onion Pickles

Name: Hot-Pink Pearl Onion Pickles
Yield: 4 servings
Ingredients: 1 1/2 cups white wine vinegar; 1 tablespoon sugar; 2 teaspoons coriander seeds; 2 teaspoons dried tarragon; 2 teaspoons kosher salt; 1 teaspoon dried mint; 8 ounces pearl onions, peeled, halved; 1/2 small beet, peeled, halved

By Andy Baraghani

February 10, 2018

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Photo by Alex Lau

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Do Ahead

Onions can be pickled 3 weeks ahead. Keep chilled.

Recipe information

Yield
4 servings

Ingredients

1 1/2 cups white wine vinegar

1 tablespoon sugar

2 teaspoons coriander seeds

2 teaspoons dried tarragon

2 teaspoons kosher salt

1 teaspoon dried mint

8 ounces pearl onions, peeled, halved

1/2 small beet, peeled, halved

Preparation

Bring vinegar, sugar, coriander seeds, tarragon, salt, and mint to a boil in a small saucepan, stirring to dissolve sugar and salt. Reduce heat to a simmer and add onions and beet. Cook, stirring occasionally, until onions soften slightly, about 3 minutes. Pluck out and discard beet (the onions will continue to take on color as they sit). Transfer onions and brine to a 1-qt. jar or a nonreactive container and let cool. Cover and chill at least 2 hours before serving. The flavor will mellow as it sits.