Citizens! These delectable Russian gems of pickled goodness are both easy to make and delicious!
I’ve made life simple by starting off with already peeled cocktail onions – after several days a delightful treat to liven up your condiment collection awaits you!
They are also fantastic garnishing a classic Gibson or Bloody Mary cocktail – enjoy these and make them a regular staple of your culinary arsenal!
I’ve adapted the classic Russian recipe to include a hint of Georgian garlic salt for fantastic new flavor!
Battle on – The Generalissimo
2 tbsp fresh dill, minced
450g jar of pickled pearl onions, drained
240ml cider vinegar
1 tsp Georgian Svanetian salt
1 tsp red chili flakes
1 tsp. cloves
1 tsp. mustard seeds
1 tsp caraway seeds
1 tsp. allspice berries
12 black peppercorns
Place the drained onions in a clean, dry jar.
Combine all the remaining ingredients together in a saucepan and bring to a boil.
Immediately take off the heat and pour over the onions.
Cap the jar tightly and allow to cool to room temperature. Refrigerate for at least 2 weeks before serving.
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