- 1 tablespoon coriander seeds
- 2 teaspoons fennel seeds
- 2 teaspoons dill seeds
- 2 whole cloves
- 1 bay leaf
- 1 cinnamon stick
- 1/2 teaspoon dried crushed red pepper
- 1 teaspoon fenugreek (optional)
- 2 2/3 cups white wine vinegar
- 1 1/3 cups sugar
- 10 ounces red pearl onions, blanched 1 minute, peeled
- Stir first 7 ingredients and fenugreek, if desired, in large saucepan over medium heat until lightly toasted, about 2 minutes. Add vinegar and sugar; bring to boil, stirring until sugar dissolves. Add onions; remove from heat and cool completely. Cover; chill overnight or up to 2 weeks.