Pickled Pearl Onions

• 2 (12-ounce) bags frozen pearl onions, thawed
• 2 tablespoons coriander seeds
• 1 tablespoon fennel seeds
• 2 teaspoons whole black peppercorns
• 1 whole dried chile de arbol or 1/2 teaspoon red pepper flakes
• 5 sprigs thyme
• 2 2/3 cups red wine vinegar
• 1 1/3 cups sugar

1. Bring a large saucepan of heavily salted water to a boil. Add onions and cook until crisp-tender, about 4 minutes. Drain and transfer to a large heatproof bowl.
2. Cook coriander seeds, fennel seeds, and peppercorns in another large saucepan over medium heat, stirring occasionally, until lightly toasted, about 2 minutes. Add chile, thyme, vinegar, and sugar; bring to a boil, stirring until sugar dissolves. Remove from heat; add to bowl with onions. Let cool to room temperature, then cover and chill at least 12 hours before serving.

pearl onions, coriander seeds, fennel seeds, whole black peppercorns, uerbol, thyme, red wine vinegar, sugar

Taken from www.epicurious.com/recipes/food/views/pickled-pearl-onions (may not work)