Pickled Onions and Mustard Seeds Recipe
Curtis Stone's pickled onions are delicious with grilled meats or charcuterie. They can be made up to 3 days ahead, covered, and refrigerated.
Photo courtesy of Stone’s Food
Makes 2 cups
Ingredients
Directions
Active time: 25 minutes
Total time: 40 minutes, plus 12 hours of refrigeration
In a medium saucepan, combine vinegar, 1/2 cup water, sugar, salt, tarragon, and thyme and bring to a boil over high heat. Add mustard seeds; reduce heat; and simmer until mustard seeds are plump, about 30 minutes. Transfer to a medium heatproof bowl and set aside to cool.
Meanwhile, fill a large bowl with ice and water. In a large pot of salted, boiling water, add pearl onions and cook until just tender, about 5 minutes. Using a slotted spoon, transfer onions to ice bath. Drain well and cut onions in half. Transfer to bowl with mustard seed mixture. Cover loosely and refrigerate at least 12 hours before serving.
Ingredients
- 1 cup champagne vinegar or white wine vinegar
- 2 Tbsp. sugar
- 1 tsp. kosher salt
- 2 tarragon sprigs
- 2 thyme sprigs
- 1/4 cup yellow mustard seeds
- 10 ounces red or white pearl onions, peeled
Directions
Active time: 25 minutes
Total time: 40 minutes, plus 12 hours of refrigeration
In a medium saucepan, combine vinegar, 1/2 cup water, sugar, salt, tarragon, and thyme and bring to a boil over high heat. Add mustard seeds; reduce heat; and simmer until mustard seeds are plump, about 30 minutes. Transfer to a medium heatproof bowl and set aside to cool.
Meanwhile, fill a large bowl with ice and water. In a large pot of salted, boiling water, add pearl onions and cook until just tender, about 5 minutes. Using a slotted spoon, transfer onions to ice bath. Drain well and cut onions in half. Transfer to bowl with mustard seed mixture. Cover loosely and refrigerate at least 12 hours before serving.
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