How To: Cocktail Onions

The saffron in Cadenhead’s Old Raj Gin is a perfect accompaniment to these homemade cocktail onions, especially in a Gibson made with Noilly Prat Vermouth.



Step one:

In a large pot filled with water, simmer 2 pounds of white and red pearl onions for 1 minute. Remove the onions from the heat and submerge them in an ice bath. Peel the onions when cool.

Step two:

In a small pot, combine 1 cup apple cider vinegar, ½ cup white wine vinegar, ½ cup water, ½ cup salt, ½ cup sugar and 2 teaspoons honey. Fill a tea bag with 1 teaspoon pickling spice, pinches of saffron, ground cardamom, clove, ginger and toasted fennel seeds. Seal the tea bag with string, and add it to the pot.

Step three:

Add the peeled onions to the pot, set over low heat and simmer for 2 minutes. Let onions cool, and refrigerate in an airtight container. Enjoy for a month.

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