10 oz. pearl onions
1 t. black peppercorns
1 t. mustard seeds
1/2 cup sugar
zest and juice from 1 small lime
zest and juice from 1 small lemon
1/2 c. dry vermouth
1 c. white wine vinegar
1 c. water
Place the pearl onions in a pan and cover with water. Bring to a boil over high heat and cook for 3 minutes. Drain and immediately place the onions under cold running water. When onions are cool, cut off the stem end and holding the root end squeeze the onion from the skin. Set aside.
Place remaining ingredients in a large pot over med high heat. Stir and cook until sugar is dissolved and mixture comes to a boil. Add the onions and boil for only 1 minute. Remove pan from heat and cool to room temperature. Ladle the contents into clean jars with lids. Refrigerate for up to two months.