America's Test Kitchen. Little pickled onions like those used in some drinks.
Ingredients
12 ounces small pearl onions (fresh, not frozen)
4 ounces distilled white vinegar
2 ounces dry vermouth
1 tablespoon sugar
1-1/2 teaspoons canning salt
1 teaspoon juniper berries, lightly crushed
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
2 (2-inch) strips lemon zest
Instructions
1. Bring 2 quarts water to boil in large saucepan. Fill large bowl halfway with ice and water. Add onions to boiling water and cook for 1 minute. Drain onions, then transfer to prepared ice bath; drain again. Using paring knife, shave off root ends and tips of onions, then peel off skins.
2. Bring vinegar, 4 ounces water, dry vermouth, sugar, salt, juniper berries, coriander seeds, and peppercorns to boil in now-empty saucepan over medium-high heat, stirring occasionally to dissolve sugar and salt. Add onions, return to simmer, and cook for 2 minutes.
3. Meanwhile, place 1-pint glass jar in separate bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
4. Place zest strips into hot jar. Using slotted spoon, pack onions into jar. Using funnel and ladle, pour hot vinegar mixture over onions to cover; you may have some leftover brine. Let jar cool to room temperature, about 30 minutes. Cover and refrigerate for 12 hours before serving. (Cocktail Onions can be refrigerated for up to 2 months.)