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.
Recipe notes
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