The pearl onion also known as button, baby or silverskin onion in the UK, is a close relative of the leek and these onions are perfect for pickling.
Ingredients
- 1kg/2lb 4oz small silverskin onions
- 125ml/4fl oz white wine vinegar
- 125ml/4fl oz balsamic vinegar
- 100g/3½oz demerara sugar
- 2 tsp sea salt
- 4 strips pared orange peel (strips of orange peel with no pith)
- 1–2 tsp fennel seeds
- 1 tsp pink peppercorns
- 1 tbsp olive oil
- 2 sprigs rosemary or thyme
Method
Snip the top and bottoms off the onions and put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. Peel the onions and cut a small cross into the root end.
Put the vinegars, sugar, salt, pared orange peel, fennel seeds, peppercorns and oil in a large saucepan with 350ml/12oz water. Place over a medium heat and stir until the sugar is dissolved. Bring to a simmer, then add the onions and cook for 6–7 minutes, or until they are just tender but still hold their shape. Remove from the heat. Using a slotted spoon, pack the onions into the prepared jars and tuck the orange zest and the rosemary or thyme down the side of the jars.
Return the pan of liquid to the heat and bring to a fast boil for a couple of minutes. Pour the liquid over the onions and fill the jars to the brim. Seal immediately with vinegar-proof lids. Invert the jars for a minute or so before turning the right way and leaving to cool.
Store in a cool, dark, dry place for up to a year. Keep in the fridge once opened and use within 8 weeks.