Leo Robitschek’s Pickled Cocktail Onions
Photo: Emma Janzen
“The perfect pickled onion should be a balance of briny and sweet,” says The NoMad Hotel bar director Leo Robitschek. “It should be fully pickled while still retaining a slight crunch.” To achieve this, Robitschek creates a pickling liquid that preserves and elevates the flavors of the onion and adds some extra spice, which he says brings out the umami notes and brininess. Make a batch for your next round of Gibsons.
Ingredients
- 1⅛ cup water
- ¾ cup white balsamic vinegar
- 1 Tbsp. + 1 tsp. kosher salt
- 1¾ Tbsp. white sugar
- 1¾ tsp. brown sugar
- 4 garlic cloves, smashed
- ⅓ cup black peppercorns
- 1 small piece of canela
- ⅛ tsp. red chili flakes
- ¼ tsp. fresh thyme
- 1 fresh bay leaf
- ⅔ tsp. juniper berries
- ⅓ tsp. cloves
- 1 star anise pod
- 1 pinch coriander
- Small pinch fennel seed
- 2 cups peeled pearl onions
- Tools:large saucepan, large glass jar
Preparation
Combine all the ingredients except the onions in a pan. Bring to a simmer, then remove from heat and allow the liquid to reach room temperature. Once cooled, pour the liquid over the onions in a large jar and cover for 2 weeks.