Quick Recipe Version (TL;DR)

Yield: About 2 pints (16 servings)
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes + 24 hours pickling time

Quick Ingredients

2 lb pearl onions (white or mixed colors)
Ice and water for ice bath
2 cups white wine vinegar (5% acidity)
1 cup water
1/4 cup granulated sugar
1 1/2 tbsp kosher salt
2 bay leaves
1 tsp whole black peppercorns
1 tsp yellow mustard seeds
1/2 tsp coriander seeds
1/2 tsp allspice berries (or pinch ground allspice)
1 small dried chili or 1/2 tsp red pepper flakes (optional)
4 strips lemon zest
2 small sprigs fresh thyme
2 small sprigs fresh rosemary

Do This

1. Wash 2 pint jars and lids in hot soapy water, rinse well, and keep them warm.
2. Blanch onions in boiling water for 1 minute, then shock in ice water; trim root ends and slip off skins.
3. In a saucepan, combine vinegar, water, sugar, salt, bay leaves, peppercorns, mustard seeds, coriander, allspice, and chili; bring to a boil and simmer 2 minutes.
4. Pack peeled onions tightly into the warm jars with lemon zest, thyme, and rosemary.
5. Pour hot brine over onions, leaving 1/2 inch headspace; tap jars to release air bubbles and top up if needed.
6. Seal jars with lids, let cool to room temperature, then refrigerate.
7. Chill at least 24 hours (3 days is best) before using in cocktails or alongside roasts.

Why You’ll Love This Recipe

Perfect for Gibson martinis, Bloody Mary garnishes, and charcuterie boards.
Equally at home next to roasted meats, poultry, or rich holiday dinners.
Balanced brine: bright, gently sweet, lightly spiced, and not too sharp.
Easy refrigerator pickle that keeps for weeks and makes a great DIY gift.

Grocery List

Produce: Pearl onions (about 2 lb), lemon (for zest), fresh thyme, fresh rosemary
Dairy: None
Pantry: White wine vinegar, granulated sugar, kosher salt, bay leaves, whole black peppercorns, yellow mustard seeds, coriander seeds, allspice berries (or ground allspice), dried chili or red pepper flakes (optional), ice

Full Ingredients

For the Onions

2 lb pearl onions, preferably white or a mix of white and red
Ice and cold water (for the ice bath)

For the Pickling Brine

2 cups white wine vinegar (5% acidity)
1 cup water
1/4 cup granulated sugar
1 1/2 tbsp kosher salt (Diamond Crystal; use 1 tbsp if using fine sea salt)
2 bay leaves
1 tsp whole black peppercorns
1 tsp yellow mustard seeds
1/2 tsp coriander seeds
1/2 tsp allspice berries or 1/4 tsp ground allspice (added at the end of simmering)
1 small dried chili (such as arbol) or 1/2 tsp red pepper flakes (optional, for heat)

For Packing the Jars

4 strips lemon zest (about 1 inch by 2 inches each, yellow part only)
2 small sprigs fresh thyme
2 small sprigs fresh rosemary
2 clean pint-size glass jars with lids (or 4 half-pint jars)

Step-by-Step Instructions

Step 1: Get the jars and equipment ready

Wash your jars and lids in hot, soapy water, then rinse well. You do not need to fully can these; they are refrigerator pickles, but clean jars help them last longer. Set the jars upside down on a clean towel to drain.

Have a large pot for blanching the onions, a medium saucepan for the brine, a slotted spoon, a small ladle, and a clean funnel (optional but helpful) nearby. Fill a large bowl with cold water and plenty of ice to make an ice bath for the onions.

Step 2: Blanch and peel the pearl onions

Bring a large pot of water to a rolling boil. Add the unpeeled pearl onions and boil for 1 minute. This loosens their skins so they peel easily without chewing up your fingers.

Quickly transfer the onions to the ice bath with a slotted spoon and let them cool for 2 to 3 minutes. Working over the bowl, trim just the root end of each onion (do not cut too much off or they will fall apart), then squeeze gently from the pointed stem end. The onion should slip right out of its skin. Discard the skins and any tough ends. Set the peeled onions aside in a clean bowl.

Step 3: Make the pickling brine

In a medium saucepan, combine the white wine vinegar, water, sugar, and salt. Add the bay leaves, black peppercorns, mustard seeds, coriander seeds, allspice berries (if using whole), and dried chili or red pepper flakes if you want a little heat.

Place the pan over medium-high heat and bring the mixture to a full simmer, stirring occasionally to dissolve the sugar and salt. Once it reaches a simmer, cook for 2 minutes to let the spices bloom. If you are using ground allspice instead of berries, stir it in now, after you turn off the heat, so it does not get bitter. Remove the pan from the heat and keep the brine hot.

Step 4: Pack the jars with onions, herbs, and lemon zest

Place 2 strips of lemon zest in the bottom of each pint jar. Add 1 sprig of thyme and 1 sprig of rosemary to each. Pack the peeled pearl onions evenly into the jars, filling them as tightly as you can without crushing the onions. Leave about 1/2 inch of space at the top of each jar (this is your headspace).

If any of the spices from the brine fall to the bottom of the pan as it sits, give the brine a quick stir so they are evenly distributed before you start filling the jars.

Step 5: Pour in the hot brine

Carefully ladle the hot brine (including the spices) over the onions in each jar. A small funnel makes this easier. Fill to about 1/2 inch below the rim of the jar. Use the back of a clean spoon or a butter knife to gently stir down the sides of the jar and release any trapped air bubbles. Top up with a little more brine if needed to maintain that 1/2 inch headspace.

Wipe the rims of the jars with a clean, damp cloth to remove any stray brine. Place the lids on and screw the bands on until they are just finger-tight. You do not need to water-bath process these for refrigerator storage.

Step 6: Cool, chill, and let the flavors develop

Let the jars cool at room temperature until they are no longer warm to the touch, about 1 to 2 hours. Do not put very hot jars directly into the fridge, as the rapid temperature change can stress the glass.

Once cooled, transfer the jars to the refrigerator. Allow the onions to pickle for at least 24 hours before using. For the best flavor and texture, aim for 3 days. The onions will become slightly more translucent and take on a balanced, tangy-sweet taste with gentle spice.

Step 7: Serve with cocktails and roasts

For cocktails, spear one or two onions on a cocktail pick for a classic Gibson martini garnish, or drop them directly into Bloody Marys and other savory drinks. The brine itself can also be splashed into cocktails for an extra hit of acid and aromatics.

For roasts, serve the pickled pearl onions chilled or at cool room temperature alongside roasted beef, pork, chicken, or turkey. Their bright acidity cuts through rich gravies and pan sauces beautifully. They are also excellent scattered over mashed potatoes, tucked into sandwiches with leftover roast, or added to cheese and charcuterie boards.

Pro Tips

Choose firm onions: Pick pearl onions that feel hard and heavy for their size, with tight, unbroken skins. Soft or sprouting onions will not pickle as well.
Do not skip the blanch: That quick 1-minute boil makes peeling so much faster and preserves the onions’ shape and crunch.
Adjust sweetness to taste: For sweeter, more cocktail-style onions, increase the sugar to 1/3 cup. For a sharper, more savory pickle for roasts, reduce it to 3 tbsp.
Let them rest: The flavor improves dramatically after a few days. If you can, make them at least 3 days before a dinner party or holiday meal.
Keep them submerged: Make sure all onions stay under the brine. If a few float, you can tuck in an extra strip of lemon zest or a piece of onion to help keep everything submerged.

Variations

Classic cocktail onions: Omit the rosemary and chili, increase the sugar to 1/3–1/2 cup, and use only thyme, lemon zest, bay, and peppercorns for a softer, more martini-friendly profile.
Balsamic-roast version: Replace 1/4 cup of the white wine vinegar with good-quality balsamic vinegar and add 1 tsp dried oregano. These are lovely served warm over roasted meats or tossed into warm grain salads.
Smoky chili onions: Add 1/2 tsp smoked paprika and use a smoky dried chili (such as chipotle) instead of a plain dried chili. These are fantastic with grilled steaks, burgers, or rich braises.

Storage & Make-Ahead

Store the pickled pearl onions in the refrigerator at all times. Properly cooled and kept in clean, tightly sealed jars, they will keep well for 4 to 6 weeks. Always use a clean fork or spoon to remove onions from the jar to avoid introducing bacteria, and discard the batch if you ever notice off smells, mold, or cloudiness that looks suspicious (a light natural haze from spices is normal).

These onions are ideal for making ahead. Prepare them up to a week before holidays or parties so the flavors can fully develop. They also travel well in a cooler, making them a great contribution to potlucks or cocktail parties.

Nutrition (per serving)

Approximate values per serving (about 3 onions, drained, assuming limited brine consumption): 10–15 calories; 0 g fat; 2–3 g carbohydrates; 0–1 g sugar; 0.5 g fiber; 0.5 g protein; about 150–250 mg sodium. Exact values will vary based on the onions’ size, how much brine clings to them, and any changes you make to sugar or salt levels.

Easy Pickled Pearl Onions for Cocktails and Roasts