I never thought I was a pickle person. I always had the vision of those sweet bread and butter pickles in my head and they just aren’t my thing. I’ve come to learn that I love pickles, they add such a nice sweet, tart punch to a simple salad or sandwich. I’m just very particular about the type of pickle I like, not too sweet with a nice bite of vinegar. I’ve gotten in the habit of keeping a jar of refrigerator pickles in the fridge so I can snack on them or toss them into my favorite dishes. They can keep indefinitely in the fridge and you can use the brine to pickle some of your other favorite vegetables like carrots, or green beans. Check back on Thursday for a recipe highlighting these little lovelies!
Quick pickled pearl onions
8 ounces (about 16) red pearl onions, trimmed
1/2 cup water
1/2 cup white wine vinegar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon black peppercorns
4 sprigs of fresh thyme leaves
In a medium saucepan of boiling salted water cook the pearl onions for 2 minutes. Drain, rinse under cold water and drain again. Transfer the onions to a small bowl.
In a medium saucepan, bring the water, vinegar, sugar and salt to a boil with the peppercorns and thyme leaves. Boil until the sugar is dissolved, about 2 minutes. Pour the liquid over the onions, let cool and refrigerate for at least 1 hour before serving. Pickles will keep for up to a year in the brine.