|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 red wine vinegar|
|½||teaspoon coriander seed|
|½||teaspoon black peppercorns|
|1||tablespoon mustard seed|
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