I love pickles! This one was in the Sept issue of Bon Appétit, I made a couple changes and they are wonderful!
1 lb pearl onions
3 c white wine vinegar
1/4 c sugar
1 1/2 TBSP kosher salt
10 whole peppercorns
4 garlic cloves
1 bay leaf
2 sprigs rosemary
2 bunches of radishes, quartered
2 bunches small beets, quartered
Bring all ingredients except veggies and 2 c water to a boil in a large pot. Reduce to medium, add onions, cook 8 12 minutes, remove to a large canning container. Repeat with radishes and beets.
Pour hot liquid over veggies to cover. Let cool and chill overnight, up to one week.
6 – 8 servings.
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