Pickled Pearl Onions are an absolute treasure to enjoy. Made in a brine of malt vinegar, sugar and spices, they are perfect enjoyed straight from the jar, added to salads, or enjoyed as a side to your favorite main course.
I have very vivid memories of my mom enjoying these pickled pearls when I was a kid. While I don’t remember her making them at home, I can only assume she picked them up at the market.
Truth be told, they are so much easier to make at home and a fraction of the price of what you would purchase if you were to find them at the market.
Pickled Pearl Onions
These pickled pearls (as I call them) are so simple to make and a beautiful snack for any time of the day. They can be enjoyed on your favorite salad, as a side to your main dish, or eaten straight out of the jar.
Which is, by far, my favorite way.
While they are super easy to make, the onions do have to be peeled – but that’s actually quite a simple task.
Can these pearls be canned?
I personally haven’t canned them; if you wish to can, you may want to run the recipe by Ball canning to ensure that it is indeed safe for canning.
I prefer to make them by the pint, and store them in the refrigerator, as they keep for several months.
OTHER PICKLING RECIPES TO TRY:
- Raw Pickled Beets
- Pickled Brussels Sprout Halves
- Pickled Lettuce Recipe
- Pickled Sweet Corn
- Pickled Hatch Chiles
- Spicy Pickled Celery Sticks
- Pickled Asparagus Spears
Did you make this recipe? If you did, please take a second to leave a 5-star review and let me know how they turned out for you. I’d love to know!
Pickled Pearl Onions
Equipment
- 1 pint canning jar, lid and ring
Ingredients
- 12 oz pearl onions, peeled equivalent to one clamshell at the market
- 1 Tbsp salt
- 1 C malt vinegar
- 1/3 C granulated sugar
- 1 bay leaf
- 1 Tbsp pickling spice
- 1/2 tsp mustard seeds
Instructions
Prepare the Onions (12 hours prior to making the recipe):
- Add the onions to a bowl. Sprinkle the salt over the top, stir to combine. Cover lightly. Let sit overnight.
After Preparing Onions:
- Rinse the onions, pat dry. Add the onions to your pint canning jar (ensure that the jar has been sterilized - see notes far below).
- To a medium saucepan, add the malt vinegar, sugar, and spices.
- Heat on medium just until the sugar has been dissolved. Do not bring the mixture to a boil. Allow the mixture to cool to room temperature.
- Pour the vinegar brine over the onions until they are completely submerged. Place the canning lid and ring on the jar and seal tightly.
- Store in a cool place for 3-4 weeks prior to enjoying. If you live in a warm-weather environment, store in the refrigerator.
- Refrigerate after opening.
Notes
Sterilizing your Jar(s):
There are a few different options when it comes to sterilizing your pint jars when pickling pearl onions.- Place your jar in a 200 degree F oven for 10-15 minutes, along with the lid and canning ring prior to making your pearls.
- Place on the top rack of your dishwasher and run a hot cycle to sterilize your jar(s).
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