Quick Pickled Red Pearl Onions with an incredible texture, juicy from soaking up the tangy spiced brine while retaining a super satisfying crunch. They add a burst of flavor and gorgeous magenta color to SO MANY dishes!
Boil water in a saucepan and add the pearl onions and salt. Blanch for a minute. Drain the onions and rinse with cold water.
In a small saucepan add vinegar, water, black peppercorns, coriander seeds, and kosher salt and sugar. Mix and simmer just until the sugar dissolves.
Place the drained onions in a jar or glass bowl. Add green chili and pour the vinegar water over it. Allow it to come to room temperature and then refrigerate for at least 1 hour before serving.
Store the pickled onions refrigerated in an airtight glass jar for 3-4 weeks.
Video
Notes
Notes on Ingredients
Pearl Onions - Love red pearl onions as they add a beautiful magenta color to the pickles. Make sure to prep ahead the onions by trimming the ends and peeling the outer layer. Blanched them for a short time helps remove the sharp taste and softens the onions a bit so they can be enjoyed sooner.
Green Chili - Adds a hint of spice to the pickles, add more or less per your taste. I recommend using Indian green chilies, but jalapenos or serranos will work too
Vinegar - White vinegar brings out the beautiful magenta color of the onions but you can also use apple cider vinegar if you like
Spices - coriander seeds and black peppercorn add a hint of warm flavors to the pickles without overpowering the taste.
Salt and Sugar - I highly recommend using Kosher salt for pickling as does not contain iodine. It is pure salt without any chemicals or anti-caking ingredients. sugar is optional but I highly recommend it to balance and enhance the tangy flavors