James Carrier
Yield
Makes 10 to 12 servings as part of an appetizer menu

Notes: Spring onions are freshly dug, small-bulbed onions with green stems still attached. They make for tender, mild pickled onions. Look for them in good produce markets or at farmers' markets. If they are unavailable, use pearl onions. You can make the onions up to 2 days ahead; cool, cover, and chill with liquid. Strain and bring to room temperature before serving.

How to Make It

Step 1

In a 1 1/2- to 2-quart pan over medium heat, combine vinegar, salt, sugar, cloves, chili flakes, bay leaf, and 1 1/2 cups water. Bring to a simmer and cook for 5 minutes.

Step 2

Meanwhile, peel onions and pull off any thin membrane under peel. Trim root ends.

Step 3

Add onions to vinegar mixture and simmer, stirring occasionally, until just tender when pierced, 10 to 15 minutes. Remove from heat and let cool to room temperature, about 1 hour. Using a slotted spoon, transfer to a serving bowl; discard liquid.

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