Active Time

　　10 minutes

　　Total Time

　　20 minutes (not including cooling)

　　These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.

　　

Ingredients

Makes about 4 cups onions plus 2 cups pickling liquid

　　2 (12-ounce) bags frozen pearl onions, thawed

　　2 tablespoons coriander seeds

　　1 tablespoon fennel seeds

　　2 teaspoons whole black peppercorns

　　1 whole dried chile de árbol or 1/2 teaspoon red pepper flakes

　　5 sprigs thyme

　　2 2/3 cups red wine vinegar

　　1 1/3 cups sugar

　　

Step 1

Bring a large saucepan of heavily salted water to a boil. Add onions and cook until crisp-tender, about 4 minutes. Drain and transfer to a large heatproof bowl.

　　

Step 2

Cook coriander seeds, fennel seeds, and peppercorns in another large saucepan over medium heat, stirring occasionally, until lightly toasted, about 2 minutes. Add chile, thyme, vinegar, and sugar; bring to a boil, stirring until sugar dissolves. Remove from heat; add to bowl with onions. Let cool to room temperature, then cover and chill at least 12 hours before serving.