European
Switzerland - Starters
Pickled Pearl Onions
Chef's Menu Description
Swiss Silberzwiebeln: crisp pearl cocktail onions pickled in spiced white wine vinegar with mustard seeds, bay leaves, and allspice, the indispensable partner to raclette and fondue.
Ingredients
- • 500g small white pearl onions (Silberzwiebeln), peeled
- • 300ml white wine vinegar
- • 150ml water
- • 2 tbsp sugar and 1 tbsp pickling salt
- • 1 tbsp yellow mustard seeds, 6 black peppercorns, and 2 bay leaves
Preparation Steps
1
Phase 1
Drop the pearl onions into boiling water for 1 minute, drain, and plunge into ice water. Trim the roots and slip off the skins easily.
2
Phase 2
In a saucepan, bring vinegar, water, sugar, salt, mustard seeds, peppercorns, and bay leaves to a rolling boil until sugar dissolves.
3
Phase 3
Add the peeled onions to the boiling brine and simmer for 3 minutes so they absorb the vinegar while staying crunchy.
4
Phase 4
Pack the onions and hot brine into sterilised jars, seal tightly, and let mature for at least 48 hours before serving with melted raclette.