Serves 4
| Salt, to taste | |
| 1 | cup peeled, trimmed Egyptian walking onions (or substitute pearl onions) |
| 4 | sprigs fresh thyme |
| 2 | sprigs fresh calamint, or a combination of fresh oregano and mint |
| ½ | cup water |
| ½ | cup red wine vinegar |
| ¼ | cup sugar |
| ½ | teaspoon coriander seed |
| ½ | teaspoon black peppercorns |
| 1 | tablespoon mustard seed |
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1. In a saucepan of boiling salted water, cook the onions for 4 to 6 minutes or until just tender. Drain and rinse with very cold water or submerge in ice water; drain again.
2. In a heatproof bowl, combine the onions, thyme, and calamint or oregano and mint; set aside.
3. In a small saucepan bring the water and vinegar to a boil. Add the sugar, coriander, peppercorns, and mustard seed. Simmer until the sugar dissolves.
4. Pour the hot liquid over the onions and leave to cool; refrigerate for at least 1 hour. Before serving, drain the liquid (reuse for another batch of onions). Adapted from Beacon Hill Hotel & Bistro