Pattie's Pickled Padrons & Pearls

Picture it: You’re into the holiday home stretch. Everything, and I mean everything, is under control. You are ticking things off of your “To Do” list: one, two, three. You are feeling so proud and so smug about sailing through such a successful holiday that you’re all ready to kick off your shoes and celebrate. And then, as you roast your toes by the fire while sipping some mulled cider, the lights sparkling on the tree, it hits you! You’ve forgotten one gift. Before you put on your track shoes and beat it down to Walgreen’s to sift through the detritus of holiday remnants, here is a gift that is so quick and easy to put together that it is almost instant. Enter Pattie’s Pickled Padrons & Pearls (or whatever combination of onions and peppers that you happen to have on hand, seriously, you can use almost any kind.)

Grab yourself a bowl, toss in some peppers and onions, boil up some pickling solution, stir it all together, and artfully arrange it in a jar. That’s pretty much it. A jute, raffia, or colorful ribbon along with a tag makes this look as though it had been planned for ages.

Here is the recipe that I used, but feel free to substitute. If you saw my post about How to Peel Pearl Onions, then you should already have some in your freezer or fridge. Good! While you can use quartered shallots or cipollini onions, pearl onions, particularly a variety of them, make this look really special.

For peppers, I chose Melissa’s Padrons because, like Shishitos, they are fun little peppers that are largely mild, but every once in a while you get a hot one. Think of it as pickled pepper roulette.

Both peppers and onions make an excellent addition to a hero or sub sandwich, a spicy addition to a salad, or a welcome addition to antipasto or cheese plates.

Pattie's Pickled Padrons & Pearls

1/2 pound Melissa’s Padron Chiles or Shishito Peppers
6-8 pearl onions, blanched and peeled

½ cup white wine vinegar

½ cup cider vinegar
 1/4 - 1/3 cup sugar
2 tablespoons water
3 fresh thyme sprigs
1 large garlic clove, thinly sliced
Pinch of dried crushed red pepper
Pinch of coarse kosher salt

Place peppers and onions into a medium bowl.

In medium saucepan place vinegars, sugar, water, fresh thyme, garlic, dried peppers, and salt. Bring to a boil over medium heat and allow to simmer until sugar and salt are dissolved. Remove from heat and slowly pour over peppers and onions. Cover bowl with a towel and allow to stand until the mixture reaches room temperature. Transfer to pint-size jars, pressing peppers and onions into liquid to cover. Screw jar lids on tightly and chill at least 4 hours or up to a week.

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