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Pickled Pearl Onions

['2 (12-ounce) bags frozen pearl onions, thawed', '2 tablespoons coriander seeds', '1 tablespoon fennel seeds', '2 teaspoons whole black peppercorns', '1 whole dried chile de árbol or 1/2 teaspoon red pepper flakes', '5 sprigs thyme', '2 2/3 cups red wine vinegar', '1 1/3 cups sugar']

Bring a large saucepan of heavily salted water to a boil. Add onions and cook until crisp-tender, about 4 minutes. Drain and transfer to a large heatproof bowl.
Cook coriander seeds, fennel seeds, and peppercorns in another large saucepan over medium heat, stirring occasionally, until lightly toasted, about 2 minutes. Add chile, thyme, vinegar, and sugar; bring to a boil, stirring until sugar dissolves. Remove from heat; add to bowl with onions. Let cool to room temperature, then cover and chill at least 12 hours before serving.

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