As pretty as they are, pearl onions require careful peeling to show their bright colors and shapes. After cleaning them up, I got about 2 cups of pearl onions. Combine 2 cups of Champagne vinegar, 1/4 cups of honey, 2 tablespoons of sugar, 2 teaspoons of salt, about 20 peppercorns and 2 whole cloves. Taste to see if the liquid tastes like the pickles you'd want to eat, then adjust as necessary. Bring the liquid up to a boil, then pour over the onions. Let it cool to room temperature, then put it in an airtight container and keep it in the refrigerator.
Simply bright, pretty pickles!
| KOREAN WORDS | ||||
| onion | 양파 | (yang pa) | ||
| vinegar | 식초 | (shik cho) | ||
| salt | 소금 | (so geum) | ||
