Ingredients
Scale
- 1 pounds fresh pearl onions
- 3 cups white wine vinegar
- 2 cups water
- 1/4 cup sugar
- 1 1/2 tablespoons sea salt
- 10 whole black peppercorns
- 6 cloves garlic, peeled and smashed
- 1 bay leaf
- 1 sprig rosemary
- 2 sprigs thyme
- 2 bunches radishes, trimmed
- 2 bunches baby beets, trimmed
- Olive oil, for drizzling
- 1/4 cup snipped flat leaf parsley
Instructions
- Pour hot water over the onions and let stand for 20 minutes
- Peel the onions, leaving the root end attached
- Bring the vinegar, water, sugar, salt, peppercorns, garlic, bay leaf, rosemary, and thyme to a boil, simmer for 3 minutes
- Add the onions and simmer for 10 minutes
- Remove the onions with a slotted spoon, move to a bowl and add just enough pickling liquid to cover
- Add the radishes to the pickling liquid and simmer 13 minutes
- Remove the radishes with a slotted spoon, move to a bowl and add just enough pickling liquid to cover
- Add beets to liquid and simmer 18 minutes, using a slotted spoon remove beets
- When cool enough to handle, slice beets in halves or quarters
- Strain liquid from onions and radishes
- Combine with beets, drizzled with olive oil, sprinkle with parsley, and season with additional sea salt serve chilled
Notes
For a stronger pickle, refrigerate in picking liquid overnight or up to one week.