Pickled Small Onions in White Wine Vinegar with Bay and Thyme
These tender pickled boiling onions are infused with aromatic bay leaves, black peppercorns, fresh thyme, and warm cinnamon. The quick pickling process creates a tangy, flavorful condiment that's perfect alongside charcuterie boards, grilled meats, or as part of an antipasto spread. The onions remain crisp yet tender, with the vinegar brine balanced by warming spices. This traditional Italian preparation transforms humble boiling onions into an elegant accompaniment that improves with time as the flavors meld together.
Ingredients
- 2 cups white vinegar
- 2 whole bay leaves
- 1 tablespoon whole black peppercorns
- 2 sprigs fresh thyme
- 1 piece cinnamon stick, 2-inch
- 1 teaspoon coarse salt
- 1 pound boiling onions, peeled and left wholepearl onions1:1size
similar small onions work well
Instructions
- 1
Boil the vinegar with bay leaves, peppercorns, thyme, cinnamon stick, and salt for 3 to 4 minutes in a non-aluminum saucepan
- 2
Make a small cut in each peeled onion with a knife
- 3
Add the onions to the vinegar mixture and cook for 2 minutes
- 4
Turn off the heat and allow the onions to steep covered in the vinegar for several hours
- 5
Transfer the onions and vinegar mixture to a jar and cap
- 6
Store in the refrigerator
Tips
Use a non-aluminum saucepan to prevent the vinegar from reacting with the metal and creating off flavors
Make small cuts in the onions to help the pickling liquid penetrate and infuse more flavor
Allow the onions to cool completely in the pickling liquid before refrigerating for best texture
Good to Know
Refrigerated in sealed jar for up to 1 month
Best made at least 4 hours ahead to allow flavors to develop
Serve chilled as part of antipasto or alongside grilled meats
Common Mistakes
Use non-aluminum cookware to avoid metallic taste from vinegar reaction
Don't skip the small cuts in onions or they won't pickle evenly
Substitutions
similar small onions work well
FAQ
Can I use different types of onions for this recipe?
Pearl onions or small shallots work well as substitutes for boiling onions. Choose firm, similar-sized bulbs for even pickling and cooking.
How long do these pickled onions need to marinate?
Allow at least several hours for initial flavor development, but they're best after 24 hours. The flavor continues improving for several days.
Can I reuse the pickling liquid for another batch?
The liquid loses potency after one use and may harbor bacteria from the previous batch. Make fresh brine for food safety.