Hot-Pink Pearl Onion Pickles

Ingredients for Hot-Pink Pearl Onion Pickles

• 350ml white wine vinegar

• 1 tablespoon sugar

• 2 teaspoons coriander seeds

• 2 teaspoons dried tarragon

• 2 teaspoons kosher salt

• 1 teaspoon dried mint

• 230g pearl onions, peeled, halved

• 1/2 small beet, peeled, halved

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 colour 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 flavour will mellow as it sits.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.