Photo by Alex Lau
These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.
Recipe information
Yield
4 servings
Ingredients
1½
cups white wine vinegar
1
tablespoon sugar
2
teaspoons coriander seeds
2
teaspoons dried tarragon
2
teaspoons kosher salt
1
teaspoon dried mint
8
ounces pearl onions, peeled, halved
½
small beet, peeled, halved
Preparation
Step 1
Bring vinegar, sugar, coriander seeds, tarragon, salt, and mint to a boil in a small saucepan, stirring to dissolve sugar and salt. Reduce heat to a simmer and add onions and beet. Cook, stirring occasionally, until onions soften slightly, about 3 minutes. Pluck out and discard beet (the onions will continue to take on color as they sit). Transfer onions and brine to a 1-qt. jar or a nonreactive container and let cool. Cover and chill at least 2 hours before serving. The flavor will mellow as it sits.
Step 2
Do Ahead: Onions can be pickled 3 weeks ahead. Keep chilled.