Lemon-Scented Cocktail Onions Recipe

• 1/4 teaspoon whole coriander seed
• 1/4 teaspoon juniper berries
• 1/4 teaspoon white peppercorns
• 2 sprigs fresh thyme
• zest of one medium lemon
• zest of one small lime
• 12 ounces distilled white vinegar
• 12 ounces water
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 1 pound peeled pearl onions (if frozen, thaw before using)
• 1/2 cup dry white vermouth

1. Combine coriander seed, juniper berries, white peppercorns, thyme, lemon zest, lime zest, vinegar, water, sugar, and salt in a medium saucepan. Heat over low heat and stir until salt and sugar dissolve, about five minutes.
2. Add onions. Bring to a boil; allow to boil for just one minute, and remove from heat.
3. Cool to room temperature. Add vermouth and stir to combine.
4. Remove onions and pickling liquid to a jar. Leave at room temperature for 1 hour, and refrigerate overnight before using.

whole coriander seed, juniper berries, white peppercorns, thyme, zest of one medium lemon, zest of one small lime, white vinegar, water, sugar, kosher salt, pearl onions

Taken from www.seriouseats.com/recipes/2011/07/lemon-scented-cocktail-onions-recipe.html (may not work)