These onions are a perfect garnish for martinis and Bloody Marys or for eating alongside Country-Style Ribs (page 149) or simply on their own with a cold beer chaser.
Recipe information
Yield
Makes 1 1/2 quarts
Ingredients
3 cups apple cider vinegar
1/2 cup sugar
1/4 cup coarsely chopped fresh dill
3 cloves garlic, smashed
1 jalapeño chile, halved
2 tablespoons pickling spice
1 1/2 teaspoons kosher salt
1 pound pearl onions, ends trimmed, peeled
Preparation
Step 1
Combine the vinegar, 1 cup water, the sugar, dill, garlic, jalapeño, pickling spice, and salt in a medium nonreactive pot and bring to a boil over high heat. Add the onions and cook until a knife inserted into the center meets a little resistance, 4 to 5 minutes.
Step 2
Transfer the mixture to a nonreactive bowl and cover with plastic wrap, or to a large glass jar with a tight-fitting lid, and refrigerate for at least 24 hours before serving. The onions will keep for 1 week in the refrigerator.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
