Recipe information
Yield
Makes about 38 .
Ingredients
1
tablespoon coriander seeds
2
teaspoons fennel seeds
2
teaspoons dill seeds
2
whole cloves
1
bay leaf
1
cinnamon stick
1
/2 teaspoon dried crushed red pepper
1
teaspoon fenugreek (optional)
2
2/3 cups white wine vinegar
1
1/3 cups sugar
10
ounces red pearl onions, blanched 1 minute, peeled
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Preparation
Stir first 7 ingredients and fenugreek, if desired, in large saucepan over medium heat until lightly toasted, about 2 minutes. Add vinegar and sugar; bring to boil, stirring until sugar dissolves. Add onions; remove from heat and cool completely. Cover; chill overnight or up to 2 weeks.