I love me my onions! Raw, sauteed, caramelized, yellow, Spanish, Bermuda, Vidalia, Texas Sweets, scallion, pearl, Crimini, Walla Walla…they can do no wrong. In fact, my wife and daughter gave me the Lithuanian nickname: “Ponas Svogunas.” ( “Mr. Onion.”) I answer to it proudly.
I also love me my vodka martinis! So if I’m going to buy a top shelf vodka like Stoli Elit or Chopin, I’m not going to ruin it with vermouth, whether it’s mixed in with the vodka or whether I find it inside a jar of store-bought cocktail onions.
I looked at several do-it-yourself cocktail onion recipes, but I wasn’t inspired to try any of them until I found a package of already peeled pearl onions at Whole Foods one day.
Once that time-saving ingredient was in my possession, I took the best ingredients of all the recipes I found, deleted the vermouth, and proceeded.
8 oz pearl onions, peeled
1/4 cup white vinegar
1/4 cup cider vinegar
1/4 cup water
1 tablespoon sea salt
2 tablespoons organic cane sugar
1/4 teaspoon brown mustard seed
12 juniper berries
6 black peppercorns
3 allspice berries
3-inch fresh rosemary branch
small piece (1/4″) dried chile pepper
Add all the ingredients except the onions to a medium-sized saucepan. Bring to a boil, making sure the sugar and salt dissolve completely.
Add the onions to the saucepan and bring to a boil again. Reduce the heat, and simmer for 2 minutes.
Remove the pan from the heat and allow the onions to cool to room temp in the liquid. Transfer the onions and liquid to a glass jar with a tight-fitting lid and store in the fridge. It will keep in the fridge for a month.