I’m rarely a dirty Martini fan, but I love Gibson. A Gibson is one of those cocktails that came up in the mid 19th and early 20th century. Gibson is a Martini at its core with an onion rather than a twist or olive. According to several newspaper mentions, the cocktail has many origin theories that differ by place, time, and year.
How To Make Pickled Pearl Onions
- Five cardamom pods
- 2 dried allspice berries
- One tablespoon whole peppercorns, multicolored or black
- Two dried bay leaves
- Three sprigs of fresh thyme or a tablespoon dried.
- 1 cup vinegar, divided amongst a variety of styles (I use ¼ cup each rice vinegar, balsamic, sherry, and red wine vinegar for my red onions, but you can also use other kinds of vinegar like champagne or apple cider)
- 1 cup dry white wine
- ½ cup granulated sugar.’
- 1½ cups water
- 10 oz. of small pearl onions, carefully peeled smooth and ended cut off
- Tablespoon of coarse salt
- A couple of gratings of nutmeg
Sterilize a jar big enough to hold 4 cups of liquid and its lid for 15 minutes in boiling water. Remove with set and tongs, on a paper towel, mouth side up. Add the thyme and dry spices to the jar.
Meanwhile, in a large saucepan, bring the liquids, salt, and sugar to a boil. Reduce heat and simmer until the salt and sugar are dissolved completely. Add the onions and cook for two minutes.
Grate the nutmeg over and transfer it all to the jar. Cover tightly. Allow it to cool.
Please give it a gentle shake and turn upside down and back again continuously. Please place it in a cold place with no sunlight. They’re ready to eat the next day! They’ll store in the fridge for about two to three months.