Makes about 3 quarts.
Ingredients
2 pints red pearl onions
3 cups white wine, champagne or distilled vinegar
1 1/2 cups granulated sugar
1 cup water
1 tablespoon kosher salt (plus more for cooking the pearl onions)
1 tablespoon black peppercorns
1 teaspoon chile flakes
2 tablespoons coriander seeds
3 medium carrots, peeled and cut 1/3-inch thick on the bias
1 small head cauliflower, cut into 1-inch florets
Few sprigs fresh thyme
1/2 cup extra-virgin olive oil
1/3 cup white anchovies (about 3 ounces)
Directions
Bring a small pot of salted water to a boil and add the onions. Let the pot come back to a boil, then drain and cool the onions.
Carefully stem, then peel the onions with a paring knife. Set aside.
In a large nonreactive pot, bring the wine or vinegar, sugar, water, salt, peppercorns, chile flakes and coriander to a boil. Add the carrots, simmer about 5 minutes, then add the cauliflower and pearl onions and simmer another 2 minutes. Transfer to a large salad bowl or plastic container, add the thyme and olive oil, cover and chill in the refrigerator about 2 hours.
When ready to serve, fold in the anchovies. Serve family- style with a cold lager or pilsener.
