Pickled Cocktail Onions

Before you start

Pickled cocktail onions are small pearl onions pickled in a vinegar brine. They are the defining garnish of the Gibson, a martini served with an onion instead of an olive or twist, and they are good on cheese boards too. Homemade ones are crisper and better seasoned than most jarred versions.

The main challenge is peeling. A quick blanch in boiling water loosens the skins so they slip off with a squeeze. The brine is a mix of vinegar and water with a little sugar and salt, plus mustard seed, coriander and bay. Pour it over hot so it seasons the onions while keeping them crisp. These are refrigerator pickles, not canned, and need a day in the fridge before using, though three days is better.

Ingredients

• Onions250 g (about 30) pearl onions — white or mixed colors
• Brine240 ml (1 cup) white wine vinegar — at least 5% acidity
• 120 ml (½ cup) water
• 15 g (1 tbsp) granulated sugar
• 10 g (2 tsp) kosher salt
• ½ tsp yellow mustard seed
• ½ tsp coriander seed
• ¼ tsp white peppercorns
• 1 bay leaf

Method

1. Bring a saucepan of water to a boil. Add the pearl onions and blanch for 1 minute, then transfer them to ice water with a slotted spoon.
2. Trim the root end of each onion with a paring knife and squeeze from the top; the onion should pop out of its skin. Pack the peeled onions into the jar.
3. Combine the vinegar, water, sugar, salt, mustard seed, coriander, peppercorns and bay leaf in a small saucepan. Bring to a boil, stirring until the sugar and salt dissolve.
4. Pour the hot brine over the onions to cover them completely. Tap the jar to release air bubbles.
5. Cool to room temperature, about 30 minutes, then seal and refrigerate.
6. Let the onions pickle at least 24 hours before using, ideally 3 days. For a Gibson, stir 60 ml gin with 10 ml dry vermouth and garnish with 1 to 3 onions.

Tips for success

• Trim only a sliver from the root; cutting too much makes the onion fall apart.
• Add a splash of dry vermouth to the brine for onions tailored to a Gibson.
• Use a few drops of the brine in a martini for a savory, Gibson-style dirty martini.

Substitutions

White wine vinegar

Distilled white vinegar is sharper and more neutral; champagne vinegar is milder and more delicate.

Pearl onions

Frozen pearl onions are already peeled but softer; thaw and pat dry before pickling.

Spices

Dill seed, chile flakes or a strip of lemon peel give different flavors.

Troubleshooting

The onions are soft

They were blanched too long. Keep the blanch to 1 minute and chill them quickly.

They taste too sharp

Add a little more sugar to the next brine, or let them pickle longer to mellow.

The brine is cloudy

Table salt with additives can cloud brine. Use kosher or pickling salt.

Storage

These are refrigerator pickles. Keep them covered with brine in a sealed jar in the fridge and use within about 1 month. Do not store at room temperature. Discard them if the brine bubbles, smells off or shows mold.