These Homemade Pearl Onions in Oil are a fantastic way to enjoy the sweet, mild flavor of pearl onions with a tangy, aromatic twist. Preserved in extra virgin olive oil, vinegar, garlic, parsley, and a touch of chili pepper, this simple yet delicious side dish adds a gourmet touch to charcuterie boards, salads, or sandwiches. A perfect addition to your pantry!
Pearl Onions in Oil are a traditional Italian antipasto, commonly served with meats, cheeses, and rustic bread. These small onions are first cooked in vinegar, then packed in olive oil with garlic, parsley, and chili pepper, creating a tangy, slightly spicy, and deeply aromatic condiment.
If properly sealed and stored in a cool, dark place, they last up to 3 months. Once opened, refrigerate and consume within 2 weeks.
Yes! While white wine vinegar is traditional, you can substitute it with apple cider vinegar or red wine vinegar for a slightly different flavor.
These onions are perfect as a side dish, salad topping, or part of an antipasto platter. Pair them with grilled meats, cheese boards, or even sandwiches.
Yes! Boiling the sealed jars for 10 minutes ensures safe preservation and extends shelf life.
Absolutely! Experiment with black peppercorns, bay leaves, rosemary, or thyme for extra flavor variations.
Store the sealed jars in a cool, dark place for up to 3 months. Once opened, refrigerate and use within 2 weeks to maintain freshness.
Freezing is not recommended as it can alter the texture. Instead, store them in sterilized jars with olive oil and vinegar for best results.
In a pot, combine white wine vinegar and pearl onions. Cook for 10 minutes, then remove the onions and let them cool.
In a pot, combine white wine vinegar and pearl onions. Cook for 10 minutes, then remove the onions and let them cool.
In a small bowl, mix chopped parsley, minced garlic, and sliced red chili pepper.
In a small bowl, mix chopped parsley, minced garlic, and sliced red chili pepper.
Place a layer of onions into sterilized jars, followed by a layer of seasoning. Repeat until the jars are full.
Place a layer of onions into sterilized jars, followed by a layer of seasoning. Repeat until the jars are full.
Pour extra virgin olive oil into each jar, ensuring the onions are fully submerged.
Pour extra virgin olive oil into each jar, ensuring the onions are fully submerged.
Close the jars tightly, place them in a large pot of water, and boil for 10 minutes to pasteurize.
Close the jars tightly, place them in a large pot of water, and boil for 10 minutes to pasteurize.
Let the jars cool completely before storing. Enjoy the onions as a side dish or antipasto!
Let the jars cool completely before storing. Enjoy the onions as a side dish or antipasto!