Pickled Pearl Onions with Cranberries
Pickled pearl onions with cranberries is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g pearl onions
- Salt
- 80 g white candied sugar
- 150 ml white wine vinegar
- 50 g cranberries
- 1 bay leaf
- 1 tbsp piment seeds
- 2 tbsp mustard seeds
Instructions
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1.
Peel the pearl onions, weigh 650 g and cook in plenty of boiling salted water for 6-8 minutes. Remove the onions with a slotted spoon and measure out 350 ml onion stock. Stir candied sugar into vinegar, bring to a boil once, then add onion stock, cranberries, bay leaf, piment and mustard seeds along with the onions and simmer for 2-3 minutes.
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2.
Pass everything through a sieve and catch the liquid. Transfer the onion mixture into a sterile jar, top up with the cooking liquid (the onions must be fully covered). Seal the jar immediately and let it rest for 24 hours.
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3.
The next day pour the liquid into a pot, bring to a boil again, pour over the ingredients, reseal the jar and let it steep for 2-3 days.
