Homemade pickled pearl onions make for a flavorful and impressive side dish in this recipe from chef Daniel Humm's "Eleven Madison Park: The Cookbook."
Prepare an ice-water bath. Set a bowl in ice-water bath and set aside.
Halve onions lengthwise. Remove any centers that are not red. Slice each half into 5 half-moon-shaped pieces; season with salt.
Heat oil in a small skillet over high heat. Add onions and cook, stirring, 2 to 3 seconds. Add vinegar and toss to combine. Immediately transfer onions to bowl set in ice-water bath; let cool. Strain onions and discard liquid.
Onions can be stored in an airtight container at room temperature until ready to use.