Fresh pearl onions give this classic pickle the crunch you can’t get from the frozen stuff. Add these tangy pearls to your cheese platter or drop one into your next martini!
1 10-ounce bags white, red, and gold pearl onions, trimmed and peeled
3 whole cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
Zest of half a lemon, peeled into strips
3/4 cup water
3/4 cup white vinegar
1 1/2 tablespoon sugar
1 teaspoon kosher salt
Special equipment: 1-pint jar
Add onions, cloves, fennel, coriander, and lemon zest strips to a jar. In a small saucepan, combine water, vinegar, sugar, and salt, and bring to a boil, stirring until the sugar is dissolved. Pour the brine into the jar to cover the onions. Let cool. Seal the jar, and gently flip to mix all the ingredients together. Store the jars in the refrigerator for up to 3 weeks.
2 10-ounce bags white, red, and gold pearl onions, trimmed and peeled
1/2 cup dry white wine
2 tablespoons extra virgin olive oil
1 cup water
Salt and pepper, to taste
1 tablespoon butter
1/4 cup balsamic vinegar
In large skillet over medium-high heat, bring to boil onions, wine, olive oil, water, and salt and pepper to taste. Reduce to simmer and cook until onions are tender and most liquid has evaporated. Add vinegar and butter, then cook until sauce thickens and onions are well glazed. Adjust seasoning.
Do you wonder like we do what veggie to serve with your fave Mexican dish? Wonder no more. Here it is. And the secret isn’t in the vegetables, so we’ve given you lots to pick from. No, the secret’s in the topping. We guarantee your friends will hit you up for the recipe.
2 tablespoons butter or margarine
1 ½ cup sliced, peeled Frieda’s® Oyster Mushrooms 2/3 cup chopped carrot
2/3 cup chopped celery
½ cup Frieda’s® Pearl Onions, peeled and halved
2 teaspoons lemon or lime juice
½ teaspoon ground nutmeg
½ cup light cream
½ teaspoon ground black pepper
In a skillet melt the butter or margarine. Add mushrooms, carrots, celery and onions. Blend in lemon or lime juice. Sauté over low heat, covered, stirring occasionally, for 10 minutes. Uncover. Stir in nutmeg, cream, pepper, tossing vegetables to coat with sauce. Cover and heat 1 minute more. Serve.