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Hot-Pink Pearl Onion Pickles

['1 1/2 cups white wine vinegar', '1 tablespoon sugar', '2 teaspoons coriander seeds', '2 teaspoons dried tarragon', '2 teaspoons kosher salt', '1 teaspoon dried mint', '8 ounces pearl onions, peeled, halved', '1/2 small beet', 'peeled', 'halved']

Bring vinegar, sugar, coriander seeds, tarragon, salt, and mint to a boil in a small saucepan, stirring to dissolve sugar and salt. Reduce heat to a simmer and add onions and beet. Cook, stirring occasionally, until onions soften slightly, about 3 minutes. Pluck out and discard beet (the onions will continue to take on color as they sit). Transfer onions and brine to a 1-qt. jar or a nonreactive container and let cool. Cover and chill at least 2 hours before serving. The flavor will mellow as it sits.

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