PREP AND COOK TIME: About 1 hour
NOTES: Spring onions are freshly dug, small-bulbed onions with green stems still attached. They make for tender, mild pickled onions. Look for them in good produce markets or at farmers' markets. If they are unavailable, use pearl onions. You can make the onions up to 2 days ahead; cool, cover, and chill with liquid. Strain and bring to room temperature before serving.
MAKES: 10 to 12 servings as part of an appetizer menu
1 1/2 cups distilled white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
8 whole doves
1 teaspoon hot chili flakes
1 dried bay leaf
12 ounces spring or pearl onions (about 30,
1 to 1 1/2 in. wide; trim any greens before
weighing), rinsed (see notes)
1. In a 1 1/2 to 2-quart pan over medium heat, combine vinegar, salt, sugar, cloves, chili flakes, bay leaf, and 1 1/2 cups water. Bring to a simmer and cook for 5 minutes.
