how to cook pearl onions

83kabob 150

David Prince

For a sophisticated starter, we grilled old-fashioned pickled shallots and garlic with bite-size cubes of peppered and seared beef sirloin, then placed them on garden-fresh basil leaves.

2 c. white-wine vinegar

2 c. Vermouth

3 tbsp. sugar

2 tsp. Kosher salt

4 sprig each thyme, rosemary, and dill

2 tsp. black peppercorns

1 c. small shallots

1 c. pearl onions

1 c. Garlic cloves

4 small bay leaves

4 small dried chili peppers

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Prepare the vegetables: Combine vinegar, vermouth, sugar, salt, herbs, and peppercorns in a large nonreactive saucepan over high heat and bring to a boil. Boil mixture for 5 minutes, reduce heat to medium, and keep hot. Sterilize four 1/2-pint jars and layer the remaining ingredients into the jars while they are still hot.
Process the vegetables: Pour the hot vinegar mixture over the filled jars, leaving 1/4 inch headspace. Remove any air bubbles, securely cap each jar, and process using the boiling-water canning method for 10 minutes. Cool jars, check for proper seals, and store in a cool, dark place for up to 1 year. Thoroughly cooled, unprocessed pickled vegetables will keep in the refrigerator for up to 2 months.

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