Saffron Cocktail Onions

The Washington Post, August 22, 2007

• • Course: Beverage

Summary:

These bright, crisp onions far outshine their mushy jarred counterparts. They can be covered and refrigerated for about 2 weeks.

Makes about 90 onions

Ingredients:

• • 1 quart distilled champagne vinegar
• • 1 1/2 cups sugar
• • 2 tablespoons salt
• • 1 teaspoon Spanish saffron
• • 1 teaspoon pickling spice
• • 1 pound pearl onions, peeled

Directions:

In a large saucepan, combine the vinegar, sugar and salt, stirring until completely dissolved. Add the saffron. Place the pickling spices in a piece of cheesecloth or a cheesecloth bag and tie it shut, then add to the vinegar mixture. Add the onions. Turn on the heat to medium-high and bring to a boil. When the mixture has boiled for 1 minute, remove the pan from the heat. Cool and refrigerate overnight.

The next day, use a slotted spoon to remove the onions from the mixture and set them aside. Pour the vinegar mixture through a fine-mesh strainer, reserving the liquid and discarding any solids. Recombine the liquid and onions, and refrigerate, covered.

You may also can them for long-term storage: Pack the onions and the vinegar mixture in hot, sterilized jars and seal according to the manufacturer's recommendations. Place in a water-bath canner and process for 20 minutes for pint jars.

Recipe Source:

From Todd Thrasher of Restaurant Eve in Alexandria.

Ingredients are too varied for a meaningful analysis.