Lemon-Scented Cocktail Onions
- 1/4 teaspoon whole coriander seed
- 1/4 teaspoon juniper berries
- 1/4 teaspoon white peppercorns
- 2 sprigs fresh thyme
- zest of one medium lemon
- zest of one small lime
- 12 ounces distilled white vinegar
- 12 ounces water
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 1 pound peeled pearl onions (if frozen, thaw before using)
- 1/2 cup dry white vermouth
- Produce
- Lemon, zest of medium (1)
- Lime, zest of small (1)
- Pearl onions (1 pound)
- Thyme, fresh (2 sprigs)
- Condiments
- Distilled white vinegar (12 ounces)
- Cooking & Baking
- Coriander seed, whole (1/4 teaspoon)
- Juniper berries (1/4 teaspoon)
- Kosher salt (1 tablespoon)
- Peppercorns, white (1/4 teaspoon)
- Sugar (1/4 cup)
- Drinks
- Water (12 ounces)
- Beer, Wine & Liquor
- Vermouth, dry white (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Published July 21, 2011 (1 year ago).
6 people saved this recipe.
